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Nancy Reagan's Pumpkin Pecan Pie


Nancy Reagan's Pumpkin Pecan Pie recipe













Trans-fat Free, High Fiber


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


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

Add review




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 ago

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!

over 3 years ago

Nutrition Facts

Serving Size 108g (3.8 oz)
Amount per Serving
Calories 77741% of calories from fat
 % Daily Value *
Total Fat 35g 54%
Saturated Fat 7g 34%
Trans Fat 0g
Cholesterol 212mg 71%
Sodium 491mg 20%
Total Carbohydrate 37g 37%
Dietary Fiber 7g 26%
Sugars g
Protein 23g
Vitamin A 386% Vitamin C 9%
Calcium 10% Iron 24%
* based on a 2,000 calorie diet How is this calculated?


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