Nancy Reagan lays claim on this recipe– at least according to a National Archives handout card with this recipe and her signature on it. Though even her own children have reported that she never cooked (“Nancy? We didn’t let her boil water,” recalled Michael Reagan). However, she and this recipe have become quite the talked-about pumpkin pie alternative in the White House kitchen. So, if you’re looking for a mouth watering alternative to plain ol’ pumpkin pie– or even pecan pie for that matter– this one will easily do the trick. In fact, it’s kind of addicting, as a fair warning. Even better, it’s incredibly easy to whip together.
A White House handout card from the Reagan administration.
INGREDIENTS
4 eggs
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
DIRECTIONS
Preheat oven to 350 degrees F.
Combine all ingredients except pecans. Pour into pie shell. Top with pecans. Bake at 350 for 40 minutes or until set.
Author: Andrea
Former news reporter and Capitol Hill press guru, wife, mom, and pastry addict.
