1 x ———–shell———— 1 ea 15 oz. pkg. pie crust
1 ts Flour 1 x ———-filling———–
1/2 c Sugar 1 ts Cinnamon
1/2 ts Salt 1/4 c Raisins
1/4 c Chopped pecans 2 c 16 oz. cans pumpkin filling
1 1/2 c Evaporated milk 1 ts Maple syrup
2 ea Eggs,slightly beaten 1 x ———-topping———–
1 c Whipping cream 2 tb Powdered sugar
1/2 ts Maple syrup 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