Click here to advertise on CatholicCulture.org

Catholic Recipe: Pumpkin Pecan Pie

    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 cloves
  • 1/2 teaspoon salt
  • 1-1/2 cups canned pumpkin
  • 3 Tablespoons molasses
  • 1 cup evaporated milk
  • 1 can (6 ounces) undiluted frozen orange juice concentrate
  • 1 unbaked 9-inch pie shell
  • 3/4 cup pecan meats
  • Details

  • Yield: 1 9-inch pie
  • Prep Time: 1 1/2 hours
  • Difficulty: N/A
  • Cost: $$$$
  • For Ages: 15+
  • Origin:

This version of pumpkin pie has orange juice concentrate and molasses for flavoring, and pecans give the pie decoration. A nice pie for Thanksgiving or Christmas. Making the pie crust from scratch will add time to the preparation.

DIRECTIONS

Combine beaten eggs, sugar, spices, salt, pumpkin, and molasses. Add evaporated milk and thawed orange juice concentrate; stir until smooth. Pour into pie shell. Sprinkle with broken pecan meats, or make a border of whole pecan meats. Bake at 450° for 15 minutes; reduce heat to 350°; bake 40 minutes longer. Cool; garnish with whipped cream or whipped evaporated milk if desired.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
Subscribe for free
Click here to advertise on CatholicCulture.org

Recent Catholic Commentary

Faith of the Fatherless: The Psychology of Atheism 11 hours ago
Relax; the Pope didn't change Church teaching with a phone call 13 hours ago
Round Trip to the present moment: a Catholic jazz artist's latest offering April 22
Easter with the Pope April 21
Smaller Church, Bigger Faith, 3: Ecclesiastical Discipline April 17

Top Catholic News

Most Important Stories of the Last 30 Days
Pope Francis: Easter Vigil homily (full text) CWN - April 20
Pope Francis's Easter Message 'Urbi et Orbi' (To the City and the World): full text, link to video CWN - April 20