Maple Pumpkin Pecan Pie

Maple Pumpkin Pecan Pie

1 prepared pie shell

1/2 cup sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 cup raisins
1/4 cup chopped pecans
1 (16oz) can (2 cups) pumpkin
1 (12 oz) can (1 1/2 cups) Evaporated Milk
1 teaspoon maple extract

1 1/2 cups whipping cream
1/4 cup powdered sugar
1/2 teaspoon maple extract
Pecan halves

Heat oven to 425 F. In a large bowl, combine all filling ingredients, blend well. Pour into crust-lined pan. Bake at 425 F for 15 minutes. Reduce oven temperature to 350 F; bake an additional 40 to 45 minutes or until knife inserted in center comes out clean. Cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning. Cool completely.

In a small bowl, beat whipping cream until soft peaks form. Add powdered sugar and maple extract, beat until stiff peaks form. Spread over cooled pie. Refrigerate until serving time. If desired, garnish with pecan halves. 10 servings.