Nancy Reagan’s Pumpkin-Pecan Pie
A vintage handwritten recipe for Nancy Reagan's Pumpkin-Pecan Pie.
Print Recipe
Ingredients
- 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
Method
- 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.
Kitchen Helper 2
Pie Plate 1
Large Mixing Bowl
Pie Plate 2
Ingredients
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
Method
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.
