MMMMM----- Recipe via Meal-Master (tm) v8.03
  
       Title: Maple Pecan Pumpkin Pie
  Categories: Pies, Jaw
       Yield: 10 Servings
  
       1    15 oz package Pillsbury
            Refrigerated Pie Crusts
 
 MMMMM--------------------------FILLING-------------------------------
     1/2 c  Sugar
       1 t  Cinnamon
     1/2 t  Salt
     1/4 c  Raisins
     1/4 c  Chopped pecans
       1    16 oz can pumpkin
       1    12 oz can PET* Evaporated
            Milk
       1 t  Maple extract
       2    Eggs, slightly beaten
 
 MMMMM--------------------------TOPPING-------------------------------
   1 1/2 c  Whipping cream
     1/4 c  Powdered sugar
     1/2 t  Maple extract
            Pecan halves
  
   Prepare pie crust according to package directions for “one-crust”
   filled pie using  9 inch pie pan. (Refrigerate remaining crust for
   later use) Heat oven to 425 degrees. In large bowl, combine all
   filling ingredients; blend well. Pour into crust=lined pan. Bake at
   425 degrees for 15 minutes. Redfuce oven temp to 350 and bake an
   additional 40 to 45 minutes or until knife inserted near center comes
   out clean. Cover edge of crust with strips of foil after 15 to 20
   minutes of baking to prevebt excessive browning. Cool completely.
   In small bowl, beat whipping cream until soft peaks form. Add powdered
   sugar and maple extract; beat until stiff peaks form. Spread over
   cooled pie. Refrigerate until serving time. If desired, garnish with
   pecan halves.
   
   From Randalls Grocery Store, Austin TX  typed by jessann :)
  
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