Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 ts Flour
1/2 c Sugar
1/2 ts Salt
1/4 c Pecans -- chopped
1 1/2 c Evaporated milk
2 Eggs -- slightly beaten
1 c Whipping cream
1/2 ts Maple syrup
15 oz Pkg pie crust
Filling:
1 ts Cinnamon
1/4 c Raisins
16 oz Can pumpkin filling (2 c)
1 ts Maple syrup
Topping:
2 tb Powdered sugar
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.
