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Raisin Pie

1½ cups seeded raisins 1½ cups boiling water 1 tablespoon flour 1-21-2 cup sugar cup finely chopped walnuts 1 tablespoon lemon juice Grated rind of lemon Wash the raisins carefully and cook in the boiling water until tender. Mix the flour and sugar and add to the cooked raisins, stirring until it thickens. Add the lemon gratings and walnuts, cool slightly and bake in a double crust pie in a hot oven 450°F. Reduce heat during the last 10 minutes. The nuts may be omitted. 1½ cups steamed pumpkin forced through a strainer