Nancy Reagan's Pumpkin-Pecan Pie

Nancy Reagan's Pumpkin-Pecan Pie

A vintage handwritten recipe card for Former First Lady Nancy Reagan's Pumpkin-Pecan Pie. A classic pumpkin pie, topped with pecans. A pumpkin pie, with a little bit of pecan pie flavor!
Nancy Reagan's Pumpkin Pie


4 eggs
2 cups canned or mashed cooked pumpkin
1 cup sugar
1/2 cup dark corn syrup
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 unbaked, 9-inch pie shell
1 cup chopped pecans



Break eggs into large bowl.  Beat with a wire whip, add pumpkin, sugar, corn syrup, vanilla, cinnamon, and salt.  Stir until sugar is dissolved and ingredients are well blended.  Pour into pie shell and sprinkle with pecans. 

Bake at 350-degrees 40 minutes or until filling is set. 


This is an outstanding pie! If you can't decided between a pecan pie or a pumpkin pie for your Thanksgiving Dinner, this is a pie that can be a winner.  Mostly pumpkin pie, with a little bit of pecan pie added to the mix.  Here are the results of my baking:


Nancy Reagan's Pumpkin Pie - whole pie
Nancy Reagan's Pumpkin Pie - Whole Pie


Nancy Reagan's Pumpkin Pie
Nancy Reagan's Pumpkin Pie



Nancy Reagan's Pumpkin-Pecan Pie

From the Kitchen Of
View additional recipes in this category

Add new comment

The content of this field is kept private and will not be shown publicly.

Plain text

  • Web page addresses and email addresses turn into links automatically.

Kitchen Helper Items Available From Amazon