Title: Maple Pecan Pumpkin Pie
Categories: Pies, Desserts
Yield: 8 Servings
Shell:
15 oz Pkg pie crust
1 ts Flour
Filling:
1/2 c Sugar
1 ts Cinnamon
1/2 ts Salt
1/4 c Raisins
1/4 c Pecans; chopped
16 oz Canned pumpkin filling (2 c)
1 1/2 c Evaporated milk
1 ts Maple syrup
2 Eggs; slightly beaten
Topping:
1 c Whipping cream
2 tb Powdered sugar
1/2 ts Maple syrup
1 Pecan halves
Prepare pie crust, according to package directions, for one crust
pie. Refrigerate remaining pie crust for later use. Heat oven to
425 F. 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.
