---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Maple Pecan Pumpkin Pie
 Categories: Pies, Desserts
      Yield: 8 Servings
 
           Shell:
     15 oz Pkg pie crust
      1 ts Flour
           Filling:
    1/2 c  Sugar
      1 ts Cinnamon
    1/2 ts Salt
    1/4 c  Raisins
    1/4 c  Pecans; chopped
     16 oz Canned pumpkin filling (2 c)
  1 1/2 c  Evaporated milk
      1 ts Maple syrup
      2    Eggs; slightly beaten
           Topping:
      1 c  Whipping cream
      2 tb Powdered sugar
    1/2 ts Maple syrup
      1    Pecan halves
 
  Prepare pie crust, according to package directions, for one crust
  pie. Refrigerate remaining pie crust for later use. Heat oven to
  425 F. 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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