- 1 9-inch pie shell; unbaked
- ½ cup granulated sugar
- 1 teaspoon cinnamon
- ½ teaspoon sea salt
- ¼ cup raisins
- ¼ cup pecan pieces
- 1 16-ounce can pumpkin filling
- 1½ cups evaporated milk
- 1 tablespoon maple flavor
- 2 each eggs; slightly beaten
- 1 cup whipping cream
- 2 teaspoons powdered sugar
- ½ teaspoon maple flavor
- 1 cup pecan halves
- Preheat oven to 425ºF.
- Place prepared crust into a 10-inch tart pan with removable bottom. Press in bottom and up sides of pan. Trim edges, if necessary.
- In a large bowl, combine sugar, cinnamon, sea salt, raisins, pecans, pumpkin, evaporated milk, maple flavor and beaten eggs; blend well. Carefully, pour into pie crust lined pan.
- Bake in a preheated oven 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.
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