Maple Pecan Pumpkin Pie

  • on January 20, 2010
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Ingrients & Directions

1 pk Pie crust (15 oz)
1 ts Flour

1/2 c Sugar
1 ts Cinnamon
1/2 ts Salt
1/4 c Raisins
1/4 c Chopped pecans
2 cn Pumpkin filling (16 oz)
1 1/2 c Evaporated milk
1 ts Maple flavor
2 ea Eggs,slightly beaten

1 c Whipping cream
2 tb Powdered sugar
1/2 ts Maple flavor
1 x Pecan 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
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.

8 Servings

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