Even after a big Thanksgiving meal there's always room for a dessert as fabulous as this loaded pecan treat.
Preheat oven to 350F. In a small saucepan, combine raisins and bourbon. Bring mixture just to boiling over medium heat; reduce heat. Simmer, uncovered, for 2 minutes. Remove from heat. Cover and let stand for 10 minutes. Do not drain.
Meanwhile, in a large bowl, combine corn syrup, sugar, cinnamon, the 1/4 teaspoon nutmeg, and cloves. Add eggs and melted butter; beat well. Stir in pecans and raisin mixture. Spoon pecan mixture into pastry shell. Bake for 50 to 55 minutes or until center is set.
Cool on a wire rack. Refrigerate pie within 2 hours; cover for longer storage. If desired, top pie with whipped cream and sprinkle with additional nutmeg. Makes 8 servings.
Prepare and bake pie as directed; cool. Cover and chill for up to 24 hours. If desired, top with whipped cream and sprinkle with additional nutmeg.