Title: Maple Pecan Pumpkin Pie
Categories: Pies, Bakery
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
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.
