2 (15 ounce) cans pumpkin
1 (16 ounce) package cream cheese
1 (8 ounce) package cream cheese, softened
1 cup white sugar
1 teaspoon ground cinnamon
1 cup cooked white sugar
3 egg yolks, beaten
1 cup milk
1/2 cup butter
1 teaspoon cornstarch
1 teaspoon ground nutmeg
1 teaspoon salt
1 cup chopped pecans
3 egg whites
1/4 cup milk
1/4 cup raisins
Preheat oven to 400 degrees F (200 degrees C).
In a large bowl, mix pumpkin, cream cheese (including the fat), cream cheese, sugar, cinnamon, white sugar, egg yolks, milk, butter, cornstarch, nutmeg, and salt. Mix thoroughly. Fold pumpkin mixture into pumpkin mixture; stir until blended. Pour into pie crust.
Bake in preheated oven for 1 hour. Reduce heat to 350 degrees F (175 degrees C) and continue baking for 1 hour.
Spoon excess filling onto pie, but do not juice it. Top with raisins. Cover with pie crust. Chill for two hours.