Orange Pumpkin Pecan Pie

Name: Orange Pumpkin Pecan Pie
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6-8 serving(s)
Ingredients: 2 eggs (beaten); 3/4 cup sugar; 1 1/2 teaspoons cinnamon; 1/2 teaspoon nutmeg; 1/2 teaspoon ginger; 1/4 teaspoon allspice; 1/4 teaspoon clove; 1/2 teaspoon salt; 1 1/2 cups canned pumpkin; 3 tablespoons molasses; 1 cup evaporated milk; 1 cup undiluted frozen concentrated orange juice; 9 inches unbaked pastry shells; 3/4 cup pecans

Submitted by Laura Sage

"From Jan. 25, 1959 edition of Parade Magazine."

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Ready In:: 1hr 30mins
Ingredients:: 14
Serves:: 6-8

ingredients

2 eggs (beaten)
³⁄₄ cup sugar
1 ¹⁄₂ teaspoons cinnamon
¹⁄₂ teaspoon nutmeg
¹⁄₂ teaspoon ginger
¹⁄₄ teaspoon allspice
¹⁄₄ teaspoon clove
¹⁄₂ teaspoon salt
1 ¹⁄₂ cups canned pumpkin
3 tablespoons molasses
1 cup evaporated milk
1 cup undiluted frozen concentrated orange juice
9 inches unbaked pastry shells
³⁄₄ cup pecans

directions

Combine beaten eggs, sugar, spices, salt, pumpking and molasses.
Add evaporated milk and thawed orange juice; stir until smooth.
Pour into pastry shell.
Sprinkle with broken pecan meats, or make a border of whole pecan meats.
Bake in a hot oven (450 degrees) 15 minutes.
Reduce heat to moderate (350 degrees), bake 40 minutes longer.
Cool; garnish with whipped cream or whipped evaporated milk.

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RECIPE SUBMITTED BY

Laura Sage

Los Angeles, CA

13 Recipes

I'm a WAHM to 2 toddlers and run my own opera company - Lyric Opera of Los Angeles. We specialize in performing lesser-known operatic works. I'm also a violinist and an opera singer. In addition, I design websites, logos, etc. from home.

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