Nancy Reagan's Pumpkin Pecan Pie
Yield
12 servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free, High Fiber
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
4 | large |
eggs
slightly beaten |
|
2 | cups |
canned pumpkin purée
|
|
1 | cup |
sugar
|
|
½ | cup |
corn syrup, dark
|
|
1 | teaspoon |
vanilla extract
|
|
½ | teaspoon |
cinnamon
|
|
¼ | teaspoon |
salt
|
|
1 | each |
pie shell (9 inch)
9 inch, unbaked |
|
1 | cup |
pecans
chopped |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
4 | large |
eggs
slightly beaten |
|
473 | ml |
canned pumpkin purée
|
|
237 | ml |
sugar
|
|
118 | ml |
corn syrup, dark
|
|
5 | ml |
vanilla extract
|
|
2.5 | ml |
cinnamon
|
|
1.3 | ml |
salt
|
|
1 | each |
pie shell (9 inch)
9 inch, unbaked |
|
237 | ml |
pecans
chopped |
Directions
Combine all ingredients except pecans.
Pour into pie shell.
Top with pecans.
Bake at 350℉ (180℃) for 40 minutes or until set.