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Preheat oven to 350°F. Combine raisins and bourbon in a small saucepan. Bring mixture just to a boil over medium heat; reduce heat. Simmer, uncovered, for 2 minutes. Remove from heat. Cover and let stand for 10 minutes. Do not drain.
Meanwhile, combine corn syrup, sugar, cinnamon, nutmeg and cloves in a large bowl. 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.