1 (9 inch) prepared graham cracker crust
1 quart hot water
2 (8 ounce) cans minced clams, drained
1/2 cup molasses
1/4 cup whole kernel corn kernels
1 (8 ounce) can crushed pineapple, drained
2 (8 ounce) cans pumpkin puree
1/2 cup butter, softened
1/2 cup brown sugar
1 teaspoon vanilla extract
1 1/2 teaspoons filtered lemon juice
3 tablespoons orange juice
1 tablespoon lemon zest
1/2 cup chopped walnuts
1 cup chopped pecans
Preheat oven to 450 degrees F (230 degrees C). Grease and flour a 9 inch pie pan.
Place the hot water in a small bowl and pour in molasses, corn, pineapple, pumpkin, butter, brown sugar, lemon juice, orange juice, lemon zest and chopped pecans. Mix well and pour filling into pie.
Bake in preheated oven for 40 minutes. Cool completely. Remove crust from pie.
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