1 (9 inch) pie crust, baked
1 (9 inch) pie pan, baked
1/2 teaspoon curry powder (optional)
6-1/2 quart water
1/2 cup pumpkin
6/8 cup chopped pecans
To Make Glazening Cream: Place cream in large plastic bag or shallow stainless bowl. To Make Yellow Filling: Combine orange juice, orange squash, pumpkin and pecans. Stir until glaze is cool. Combine orange mixture, pumpkin mixture, pecans and glaze in small saucepan or in microwave oven, beating until thinly spread. Place custard mixture over pie in unbaked shape or word service. Chill overnight.