Title: Maple Pecan Pumpkin Pie
Categories: Pies, Jaw
Yield: 10 Servings
1 15 oz package Pillsbury
Refrigerated Pie Crusts
MMMMM--------------------------FILLING-------------------------------
1/2 c Sugar
1 t Cinnamon
1/2 t Salt
1/4 c Raisins
1/4 c Chopped pecans
1 16 oz can pumpkin
1 12 oz can PET* Evaporated
Milk
1 t Maple extract
2 Eggs, slightly beaten
MMMMM--------------------------TOPPING-------------------------------
1 1/2 c Whipping cream
1/4 c Powdered sugar
1/2 t Maple extract
Pecan halves
Prepare pie crust according to package directions for "one-crust"
filled pie using 9 inch pie pan. (Refrigerate remaining crust for
later use) Heat oven to 425 degrees. In large bowl, combine all
filling ingredients; blend well. Pour into crust=lined pan. Bake at
425 degrees for 15 minutes. Redfuce oven temp to 350 and bake an
additional 40 to 45 minutes or until knife inserted near center comes
out clean. Cover edge of crust with strips of foil after 15 to 20
minutes of baking to prevebt excessive browning. Cool completely.
In small bowl, beat whipping cream until soft peaks form. Add powdered
sugar and maple extract; beat until stiff peaks form. Spread over
cooled pie. Refrigerate until serving time. If desired, garnish with
pecan halves.
From Randalls Grocery Store, Austin TX typed by jessann :)
