-SHELL-
1 ea 15 oz. pkg. pie crust 1 ts Flour
FILLING
1/2 c Sugar 2 cn 16 oz. cans pumpkin filling
1 ts Cinnamon 1 1/2 c Evaporated milk
1/2 ts Salt 1 ts Maple flavor
1/4 c Raisins 2 ea Eggs,slightly beaten
1/4 c Chopped pecans
TOPPING
1 c Whipping cream 1/2 ts Maple flavor
2 tb Powdered sugar 1 x 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.
Yields
8 servings