Categories: Pies, Desserts 
      Yield: 8 servings 
  
      1 x  -----------shell------------        1 ea 15 oz. pkg. pie crust 
      1 ts Flour                               1 x  ----------filling----------- 
    1/2 c  Sugar                               1 ts Cinnamon 
    1/2 ts Salt                              1/4 c  Raisins 
    1/4 c  Chopped pecans                      2 c  16 oz. cans pumpkin filling 
  1 1/2 c  Evaporated milk                     1 ts Maple syrup 
      2 ea Eggs,slightly beaten                1 x  ----------topping----------- 
      1 c  Whipping cream                      2 tb Powdered sugar 
    1/2 ts Maple syrup                         1 x  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.