*  Exported from  MasterCook  *
 
                          Maple Pecan Pumpkin Pie
 
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 Serving Size  : 8    Preparation Time :0:00
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   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      teaspoon      Flour
      1/2  cup           Sugar
      1/2  teaspoon      Salt
      1/4  cup           Chopped pecans
    1 1/2  cups          Evaporated milk
    2                    Eggs -- slightly beaten
    1      cup           Whipping cream
      1/2  teaspoon      Maple syrup
    1      15 oz. pkg.   pie crust -- ---------filling----
    1      teaspoon      Cinnamon
      1/4  cup           Raisins
    2      cups           -- €
    1      16 oz. cans   pumpkin filling
    1      teaspoon      Maple syrup -- ---------topping----
    2      tablespoons   Powdered sugar
                         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.
 
 
 
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