Ingredients:
1 (15 ounce) packages pie crusts
1 teaspoon flour
1/2 cup sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 cup raisins
1/4 cup pecans, Chopped
2 (16 ounce) cans pumpkin pie filling
1 1/2 cups evaporated milk
1 teaspoon maple syrup
2 eggs, slightly beaten
1 cup whipping cream
2 tablespoons powdered sugar
1/2 teaspoon maple syrup
pecan halves
Directions:
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.
Servings: 8
Time preparation: 0 min.
Time total: 50 min.