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Maple pecan pumpkin pie

Yield: 8 Servings

1 pk Pie crust (15 oz) 1 ts Flour 1/2 c Sugar 1 ts Cinnamon 1/2 ts Salt 1/4 c Raisins 1/4 c Chopped pecans 2 cn Pumpkin filling (16 oz) 1 1/2 c Evaporated milk 1 ts Maple flavor 2 ea Eggs slightly beaten 1 c Whipping cream 2 tb Powdered sugar 1/2 ts Maple flavor 1 x Pecan 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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Asian Recipes » Indian Recipes » Mexican Recipes
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1000's of Free International and Ethnic Recipes

Asian Recipes » Indian Recipes » Mexican Recipes European Recipes from Italy, Spain, France and More

Asian Recipes » Indian Recipes » Mexican Recipes
European Recipes from Italy, Spain, France and More