Maple Pecan Pumpkin Pie – Eggs

———————————–CRUST———————————– 1 pk Pie crust (15 oz)

1 t Flour

———————————-FILLING———————————- 1/2 c Sugar

1 t Cinnamon

1/2 t Salt

1/4 c Raisins

1/4 c Chopped pecans

2 cn Pumpkin filling (16 oz)

1 1/2 c Evaporated milk

1 t Maple flavor

2 ea Eggs,slightly beaten

———————————-TOPPING———————————- 1 c Whipping cream

2 T Powdered sugar

1/2 t Maple flavor

1 x Pecan 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.