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Maple Pecan Pumpkin Pie

Author/Submitted by:
Servings: 8
Categories: Desserts / Pies & Pastries / Pumpkin

1  teaspoon  Flour
1/2  cup  Sugar
1/2  teaspoon  Salt
1/4  cup  Chopped pecans
1 1/2  cups  Evaporated milk
2    Eggs, slightly beaten
1  cup  Whipping cream
1/2  teaspoon  Maple syrup
1    15 oz. pkg. pie crust, ---------filling----
1  teaspoon  Cinnamon
1/4  cup  Raisins
2  cups  16 oz. cans pumpkin filling
1  teaspoon  Maple syrup, ---------topping----
2  tablespoons  Powdered sugar
    Ecan 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.

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