Nancy Reagan's Pumpkin Pecan Pie
Nancy Reagan's Pumpkin Pecan Pie recipe
Ingredients
4 | large |
eggs
slightly beaten |
|
2 | cups |
canne 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 |
Directions
Combine all ingredients except pecans.
Pour into pie shell.
Top with pecans.
Bake at 350℉ (180℃) for 40 minutes or until set.
Nutrition Facts
Serving Size 108g (3.8 oz)
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.
over 5 years agoI 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!
over 3 years ago