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Pumpkin Pecan Pie by Nancy Reagan
While it may sound like a dessert for the fall season, we are strong believers that Nancy Reagan’s Pumpkin Pecan Pie can be enjoyed any time of the year.
4 eggs, slightly beaten
2 cups canned or mashed cooked pumpkin (we used canned)
1 cup sugar
1/2 cup dark corn syrup
1 tsp vanilla
1/2 tsp cinnamon
1/4 tsp salt
1 (9-inch) pie shell, unbaked
1 cup pecans, chopped
First, preheat your oven to 350 degrees. Combine eggs, sugar, corn syrup, vanilla, cinnamon, and salt.
Pour into pie shell and top with pecans. Bake 40 minutes or until set.
Ta-da! Time to enjoy Nancy Reagan’s Pumpkin Pecan Pie! CLICK HERE to print a recipe card (3×5). Be sure to check out our other southern recipe, Minnie Pearl’s Chess Pie.