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Maple Pecan Pumpkin Pie
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Filling:
1/2 cup sugar
1 tsp. cinnamon
1/2 tsp. salt
1/4 cup raisins
1/4 cup chopped pecans
1 (16 oz.) can, 2 cups pumpkin
1 (12 oz.) can evaporated milk
1 tsp. maple extract
2 egg, slightly beaten
Topping:
1-1/2 cups whipping cream
1/4 cup powdered sugar
1/2 tsp. maple extract
Pecan halves
In a large bowl, combine all filling ingredients; blend well, Pour into pie crust lined pan. Bake for 15 minutes at 425* Reduce oven temperature to 350*. Bake 40-45 minutes or until knife inserted near center comes out clean. Cool completely.
In a small bowl, whip cream until soft peaks form. Add powdered sugar and maple extract; whip until firm peaks form. Spread over cooled pie.
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