Maple pecan pumpkin pie
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | each | 15 oz. pkg. pie crust |
| ½ | cup | Sugar |
| 1 | teaspoon | Cinnamon |
| ½ | teaspoon | Salt |
| ¼ | cup | Raisins |
| ¼ | cup | Chopped pecans |
| 1 | cup | Whipping cream |
| 2 | tablespoons | Powdered sugar |
| 1 | teaspoon | Flour |
| 2 | cans | 16 oz. cans pumpkin filling |
| 1½ | cup | Evaporated milk |
| 1 | teaspoon | Maple flavor |
| 2 | eaches | Eggs,slightly beaten |
| ½ | teaspoon | Maple flavor |
| 1 | x | Ecan halves |
Directions
SHELL
FILLING
TOPPING
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.
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