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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
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