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Nancy Reagan's Pumpkin Pecan Pie

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Nancy Reagan's Pumpkin Pecan Pie

Nancy Reagan's Pumpkin Pecan Pie recipe

 

Yield

12 servings

Prep

20 min

Cook

40 min

Ready

60 min
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
4 large eggs
slightly beaten
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2 cups canned pumpkin purée
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1 cup sugar
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½ cup corn syrup, dark
1 teaspoon vanilla extract
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½ teaspoon cinnamon
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¼ teaspoon salt
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1 each pie shell (9 inch)
9 inch, unbaked
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1 cup pecans
chopped
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Ingredients

Amount Measure Ingredient Features
4 large eggs
slightly beaten
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473 ml canned pumpkin purée
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237 ml sugar
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118 ml corn syrup, dark
5 ml vanilla extract
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2.5 ml cinnamon
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1.3 ml salt
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1 each pie shell (9 inch)
9 inch, unbaked
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237 ml pecans
chopped
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Directions

Combine all ingredients except pecans.

Pour into pie shell.

Top with pecans.

Bake at 350℉ (180℃) for 40 minutes or until set.



* not incl. in nutrient facts Arrow up button

Comments


anonymous

Been serving this for years! Family and everyone who tries a piece really loves it. Cuts the sweetness of an old-fashioned pecan pie but boosts the flavor of the pumpkin. Rich enough that a small slice satisfies the "sweet tooth" but isn't heavy.

anonymous

I have been eating this pie my whole life. I can't eat traditional pumkin pie at all because I love this so much. Same with my boys now!

 

 

Nutrition Facts

Serving Size 108g (3.8 oz)
Amount per Serving
Calories 77741% from fat
 % Daily Value *
Total Fat 35g 54%
Saturated Fat 7g 34%
Trans Fat 0g
Cholesterol 212mg 71%
Sodium 491mg 20%
Total Carbohydrate 37g 37%
Dietary Fiber 7g 26%
Sugars g
Protein 23g
Vitamin A 386% Vitamin C 9%
Calcium 10% Iron 24%
* based on a 2,000 calorie diet How is this calculated?
 
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