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Nancy Reagan's Pumpkin Pecan Pie

Haven't made this yet, but sounds like a great combo for next fall, when family want both pumpkin and pecan pies.


  • 4 eggs
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  • 2 cups canned or mashed pumpkin
  • 1 cup sugar
  • 1/2 cup dark corn syrup
  • 1 tsp. vanilla
  • 1/2 tsp. cinnamon
  • 1/4 tsp. salt
  • 1 unbaked pie shell
  • 1 cup chopped pecans


Break eggs into a large bowl. Beat with wire whisk. 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 in a pre-heated 350 degree F oven for 40 minutes or until filling is set.

Source: Old newspaper clipping (no date) from Aunt Dollie's 1935 cookbook.

By Great Granny Vi from Moorpark, CA

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