| 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: BobbieB1@aol.com
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