---------- 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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