Orange Pumpkin Pecan Pie

From Jan. 25, 1959 edition of Parade Magazine.

• Ready In: 1 hr 30 mins
• 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

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