Maple Pecan Pumpkin Piepies ----CRUST---- 1 pkg pie crust (15 oz) 1 teaspoon flour ----FILLING---- 1/2 cup sugar 1 teaspoon cinnamon 1/2 teaspoon salt 1/4 cup raisins 1/4 cup chopped pecans 2 can pumpkin filling (16 oz) 1 1/2 cup evaporated milk 1 teaspoon maple flavor 2 each eggs,slightly beaten ----TOPPING---- 1 cup whipping cream 2 tablespoon powdered sugar 1/2 teaspoon maple flavor 1 single pecan 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. |
