Maple Pecan Pumpkin Pie
Yield
8 servingsPrep
20 minCook
50 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 1 | package |
pie shell (9 inch)
15 oz |
|
| 1 | teaspoon |
all-purpose flour
|
|
| Filling | |||
| ½ | cup |
sugar
|
|
| 1 | teaspoon |
cinnamon
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | cup |
raisins, seedless
|
|
| ¼ | cup |
pecans
chopped |
|
| 2 | cans |
pumpkin pie filling
16 oz |
* |
| 1 ½ | cups |
evaporated milk
|
|
| 1 | teaspoon |
maple flavoring
|
* |
| 2 | large |
eggs
lightly beaten |
|
| Topping | |||
| 1 | cup |
heavy whipping cream
|
|
| 2 | tablespoons |
powdered sugar
|
|
| ½ | teaspoon |
maple flavoring
|
* |
| 1 | x |
pecan halves
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 1 | package |
pie shell (9 inch)
15 oz |
|
| 5 | ml |
all-purpose flour
|
|
| Filling | |||
| 118 | ml |
sugar
|
|
| 5 | ml |
cinnamon
|
|
| 2.5 | ml |
salt
|
|
| 59 | ml |
raisins, seedless
|
|
| 59 | ml |
pecans
chopped |
|
| 2 | cans |
pumpkin pie filling
16 oz |
* |
| 355 | ml |
evaporated milk
|
|
| 5 | ml |
maple flavoring
|
* |
| 2 | large |
eggs
lightly beaten |
|
| Topping | |||
| 237 | ml |
heavy whipping cream
|
|
| 3E+1 | ml |
powdered sugar
|
|
| 2.5 | ml |
maple flavoring
|
* |
| 1 | x |
pecan halves
|
*
|
Directions
Prepare pie crust, according to package directions, for one crust pie.
Refrigerate remaining pie crust for later use.
Heat oven to 425℉ (220℃).
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.
