MMMMM----- Recipe via Meal-Master (tm) v8.03
 
      Title: Maple Pecan Pumpkin Pie
 Categories: Pies, Jaw
      Yield: 10 Servings
 
      1    15 oz package Pillsbury
           Refrigerated Pie Crusts

MMMMM--------------------------FILLING-------------------------------
    1/2 c  Sugar
      1 t  Cinnamon
    1/2 t  Salt
    1/4 c  Raisins
    1/4 c  Chopped pecans
      1    16 oz can pumpkin
      1    12 oz can PET* Evaporated
           Milk
      1 t  Maple extract
      2    Eggs, slightly beaten

MMMMM--------------------------TOPPING-------------------------------
  1 1/2 c  Whipping cream
    1/4 c  Powdered sugar
    1/2 t  Maple extract
           Pecan halves
 
  Prepare pie crust according to package directions for "one-crust"
  filled pie using  9 inch pie pan. (Refrigerate remaining crust for
  later use) Heat oven to 425 degrees. In large bowl, combine all
  filling ingredients; blend well. Pour into crust=lined pan. Bake at
  425 degrees for 15 minutes. Redfuce oven temp to 350 and bake an
  additional 40 to 45 minutes or until knife inserted near center comes
  out clean. Cover edge of crust with strips of foil after 15 to 20
  minutes of baking to prevebt excessive browning. Cool completely.
  In small bowl, beat whipping cream until soft peaks form. Add powdered
  sugar and maple extract; beat until stiff peaks form. Spread over
  cooled pie. Refrigerate until serving time. If desired, garnish with
  pecan halves.
  
  From Randalls Grocery Store, Austin TX  typed by jessann :)
 
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