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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: 

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Feasts (3)

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Seasons (1)

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
Wed30 April
Easter

Wednesday of the Second Week of Easter; Opt. Mem. of St. Pius V, Pope and Religious

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Today is the Optional Memorial of St. Pius V (1504-1572). He joined the Dominicans at the age of fourteen; he was sixty-two when he was elected Pope. His reign, though short, was one of the most fruitful of the sixteenth century. To Protestantism, which had proclaimed the Reformation, St. Pius replied by…

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