---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Maple Pecan Pumpkin Pie
  Categories: Pies, Bakery
       Yield: 8 servings
  
       1 ts Flour
     1/2 c  Sugar
     1/2 ts Salt
     1/4 c  Chopped pecans
   1 1/2 c  Evaporated milk
       2    Eggs; slightly beaten
       1 c  Whipping cream
     1/2 ts Maple syrup
       1    15 oz. pkg. pie crust
       1 ts Cinnamon
     1/4 c  Raisins
       2 c  16 oz. cans pumpkin filling
       1 ts Maple syrup; -------
            ---topping----
       2 tb 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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