Recipe for Maple Pecan Pumpkin Pie

		-----------shell------------
1.00		15 oz. pkg. pie crust
1.00	ts	Flour
		----------filling-----------
0.50	c	Sugar
1.00	ts	Cinnamon
0.50	ts	Salt
0.25	c	Raisins
0.25	c	Chopped pecans
2.00	c	16 oz. cans pumpkin filling
1.50	c	Evaporated milk
1.00	ts	Maple syrup
2.00		Eggs,slightly beaten
		----------topping-----------
1.00	c	Whipping cream
2.00	tb	Powdered sugar
0.50	ts	Maple syrup
		Ecan 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.

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