Recipe - Maple Pecan Pumpkin Pie

CRUST
1 pack Pie crust (15 oz)
1 teaspoon Flour

FILLING
One half cup Sugar
1 teaspoon Cinnamon
One half teaspoon Salt
One fourth cup Raisins
One fourth cup Chopped pecans
2 cn Pumpkin filling (16 oz)
1 One half cup Evaporated milk
1 teaspoon Maple flavor
2 Eggs,slightly beaten

TOPPING
1 cup Whipping cream
2 tablespoon Powdered sugar
One half teaspoon Maple flavor
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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini