Recipe: Orange Pumpkin Pecan Pie (Parade magazine, 1950's)

ORANGE PUMPKIN PECAN PIE

2 eggs, beaten
3/4 cup sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 1/2 cups canned pumpkin puree (not sweetened pie filling)
3 tablespoons molasses
1 cup evaporated milk
1 (6 oz) can undiluted frozen concentrated orange juice
1 (9-inch) unbaked pastry shell
3/4 cup pecan meats

Combine beaten eggs, sugar, spices, salt, pumpkin 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 (450F degrees) 15 minutes. Reduce heat to
moderate (350F degrees), bake 40 minutes longer.

Cool; garnish with whipped cream or whipped evaporated milk.

Source: Parade magazine, Sunday, Jan 25, 1959