---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Maple Pecan Pumpkin Pie
  Categories: Pies, Desserts
       Yield: 8 servings
  
       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.
  
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