Title: Maple Pecan Pumpkin Pie
Categories: Pie Dessert
Yield: 8 Servings
| 1 | ts | Flour |
| 1/2 | c | Sugar |
| 1/2 | ts | Salt |
| 1/4 | c | Chopped pecans |
| 1 1/2 | c | Evaporated milk |
| 2 | | Eggs,slightly beaten |
| 1 | c | Whipping cream |
| 1/2 | ts | Maple syrup |
| 1 | | 15 oz. pkg. pie crust ---------filling----------- |
| 1 | ts | Cinnamon |
| 1/4 | c | Raisins |
| 2 | c | 16 oz. cans pumpkin filling |
| 1 | ts | Maple syrup ---------topping----------- |
| 2 | tb | Powdered sugar |
| | | Ecan halves |
Prepare pie crust,according to package directions,for one crust
pie.Refrigerate remaining pie crust for later use.Heat oven to 425
degrees.Place prepared crust into a 10" tart pan with removable or a 9" pie
pan.Press in bottom and up sides of pan. Trim edges,if necessary. In a
large bowl,combine all filling ingredients;blend well. Carefully,pour into
pie crust lined pan.Bake for 40 to 50 minutes or until knife inserted in
center comes out clean.Cool.In a small bowl,beat cream until soft peaks
form.Blend in powdered sugar and maple flavor;beat until stiff peaks
form.Spoon or pipe over filling.Garnish with pecan halves.Store in
refrigerator.