Maple Pecan Pumpkin Pie from the Heart of Texas

1 9-inch pie shell; unbaked
1 teaspoon all-purpose flour
½ cup granulated sugar
½ teaspoon sea salt
¼ cup Pecan Valley Pecan Pieces
1½ cups evaporated milk
2 eggs; slightly beaten
½ teaspoon maple syrup
1 teaspoon cinnamon
¼ cup raisins
1 16-ounce can pumpkin pie filling
1 recipe Whipped Maple Topping
Pecan Valley Pecan Halves

1. Preheat oven to 425ºF.
2. In a large bowl, combine flour, sugar, salt, pecans, evaporated milk, beaten eggs, maple syrup, cinnamon, raisins, and pumpkin filling. Carefully, pour into pie crust.
1. Bake in a preheated oven for oven for 15 minutes.
2. Reduce oven temp to 350ºF
3. Bake an additional 40 to 45 minutes or until knife inserted in center comes out clean. Cool.

Whipped Maple Topping
1 cup whipping cream
1 teaspoon maple syrup
2 tablespoons powdered sugar

1. In a small bowl, beat cream until soft peaks form.
2. Blend in powdered sugar and maple flavor; beat until stiff peaks form.
3. Spoon or pipe over filling. Garnish with pecan halves. Store in refrigerator

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