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Nancy Reagan's Pumpkin Pecan Pie

Name: Nancy Reagan's Pumpkin Pecan Pie
Total time: P1H
Yield: 12
Cuisine: Fusion
Ingredients: eggs; pumpkin purée (canned); sugar; corn syrup, dark; vanilla extract; cinnamon; salt; pie shell (9 inch); pecans

Nancy Reagan's Pumpkin Pecan Pie recipe

Yield

12 servings

Prep

20 min

Cook

40 min

Ready

60 min

Trans-fat Free, High Fiber

Ingredients

Amount	Measure	Ingredient
4	large	eggs slightly beaten
2	cups	canned pumpkin purée
1	cup	sugar
½	cup	corn syrup, dark
1	teaspoon	vanilla extract
½	teaspoon	cinnamon
¼	teaspoon	salt
1	each	pie shell (9 inch) 9 inch, unbaked
1	cup	pecans chopped

Ingredients

Amount	Measure	Ingredient
4	large	eggs slightly beaten
473	ml	canned pumpkin purée
237	ml	sugar
118	ml	corn syrup, dark
5	ml	vanilla extract
2.5	ml	cinnamon
1.3	ml	salt
1	each	pie shell (9 inch) 9 inch, unbaked
237	ml	pecans chopped

Directions

Combine all ingredients except pecans.

Pour into pie shell.

Top with pecans.

Bake at 350℉ (180℃) for 40 minutes or until set.

* not incl. in nutrient facts

Comments

anonymous

Been serving this for years! Family and everyone who tries a piece really loves it. Cuts the sweetness of an old-fashioned pecan pie but boosts the flavor of the pumpkin. Rich enough that a small slice satisfies the "sweet tooth" but isn't heavy.

anonymous

I have been eating this pie my whole life. I can't eat traditional pumkin pie at all because I love this so much. Same with my boys now!