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Nancy Reagan's Pumpkin-Pecan Pie
2 cups pumpkin (canned or fresh)
1 cup granulated sugar
1/2 cup dark corn syrup
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 unbaked (9-inch) pie shell
1 cup chopped pecans
Heat oven to 350 degrees F.
Break eggs into large bowl. Beat with wire whip. Add pumpkin, sugar, corn syrup, vanilla extract, cinnamon and salt. Stir until sugar is dissolved and ingredients are well blended.
Pour into pie shell and sprinkle with pecans.
Ake for 40 minutes, or until filling is set, (knife inserted in center of pie comes out clean).
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