Maple Pecan Pumpkin Pie

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.