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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.
Ingredients:
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
Directions:
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.
