Orange Pumpkin Pecan Pie Recipe

Name: Orange Pumpkin Pecan Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 2 eggs (beaten); ¾ cup sugar; 1 ½ teaspoons cinnamon; ½ teaspoon nutmeg; ½ teaspoon ginger; ¼ teaspoon allspice; ¼ teaspoon clove; ½ teaspoon salt; 1 ½ cups canned pumpkin; 3 tablespoons molasses; 1 cup evaporated milk; 1 cup undiluted frozen concentrated orange juice; 9 inches unbaked pastry shells; ¾ cup pecans

Servings: persons

2 eggs (beaten)
¾ cup sugar
1 ½ teaspoons cinnamon
½ teaspoon nutmeg
½ teaspoon ginger
¼ teaspoon allspice
¼ teaspoon clove
½ teaspoon salt
1 ½ cups canned pumpkin
3 tablespoons molasses
1 cup evaporated milk
1 cup undiluted frozen concentrated orange juice
9 inches unbaked pastry shells
¾ cup pecans

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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 eggs (beaten), ¾ cup sugar, 1 ½ teaspoons cinnamon, ½ teaspoon nutmeg, and more.

Yes, Orange Pumpkin Pecan Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Orange Pumpkin Pecan Pie

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