Maple Pecan Pumpkin Pie

Submitted by Starscr292

 

15 oz. pkg Pillsbury All Ready Pie Crust

1 tsp. flour

 

FILLING
1/2 c. sugar
1 tsp. cinnamon
1/2 tsp. salt
1/4 c. raisins
1/4 c. chopped pecans
16 oz. can (2 cups) pumpkin (not pumpkin pie filling)
12 oz. can (1-1/2 cups) evaporated milk

1 tsp. maple extract
2 eggs, slightly beaten

 

TOPPING

1-1/2 c. whipping cream
1/4 c. powdered sugar
1/2 tsp. maple extract

pecan halves

 

Prepare pie crust according to package directions for filled one-crust pie (refrigerate remaining pie crust for later use.)  Heat over to 425 degrees.

 

In large bowl, combine all filling ingredients; blend well.  Pour into pie crust-lined pan.  Bake at 425 degrees for 15 minutes.  Reduce oven temperature to 350 degrees; continue baking 40 to 45 minutes or until knife inserted near center comes out clean.  Cool.

 

In small bowl, whip cream until soft peaks form.  Add powdered sugar and maple extract; whip until firm peaks form.  Spread over cooled pie.  Refrigerate until ready to serve.  Garnish with pecan halves.