CRUST
1 pk Pie crust (15 oz)
1 t Flour
FILLING
1/2 c Sugar
1 t Cinnamon
1/2 t Salt
1/4 c Raisins
1/4 c Chopped pecans
2 cn Pumpkin filling (16 oz)
1 1/2 c Evaporated milk
1 t Maple flavor
2 ea Eggs,slightly beaten
TOPPING
1 c Whipping cream
2 T Powdered sugar
1/2 t 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.
