| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Pies/pastry, Desserts | 8 | Servings | |
INGREDIENTS
| ———–shell———— | ||
| 1 | ts | Flour |
| 1/2 | c | Sugar |
| 1/2 | ts | Salt |
| 1/4 | c | Chopped pecans |
| 1 1/2 | c | Evaporated milk |
| 2 | Eggs,slightly beaten | |
| 1 | c | Whipping cream |
| 1/2 | ts | Maple syrup |
| 1 | 15 oz. pkg. pie crust ——–filling———– | |
| 1 | ts | Cinnamon |
| 1/4 | c | Raisins |
| 2 | c | 16 oz. cans pumpkin filling |
| 1 | ts | Maple syrup ——–topping———– |
| 2 | tb | Powdered sugar |
| Pecan halves |
INSTRUCTIONS
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. Posted to MM-Recipes Digest V3 #303 Date: Mon, 4 Nov 1996 16:38:02 -0500 From: [email protected]
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