Today in the Kitchen…Nancy Reagan’s Pumpkin Pecan Pie

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We found this delicious piece of history while researching today and stumbled across it while looking online here

These are the simple ingredients we used today! See if you have them in YOUR kitchen and bake like a First Lady 🇺🇸
Mix all of the ingredients into a medium sized bowl (except for the pecans)
Now add the pecans on top and bake! Make sure your oven is pre-heated to 350 degree. We baked the pie for 40 minutes and it was perfect. Enjoy!

2 thoughts on “Today in the Kitchen…Nancy Reagan’s Pumpkin Pecan Pie”

  1. Randy Campora's avatarRandy Campora

    I found this in an old cookbook from the 80s called A Cook’s Tour of the Azalea Coast, from Wilmington, NC. I used pecan halves arranged on top, and had to cook it quite a bit more than the recipe, like 60-70 minutes. It is really delicious. The nuts, syrup and vanilla make you think pecan pie, and the pumpkin and cinnamon make you think pumpkin pie. I like the fact that it does not have pumpkin spice in it, to make it taste like its own thing, but you certainly could use that instead of cinnamon if you wanted to. Must use a deep dish pie crust though. The pie will fluff up when done, then it falls back even when cooled.

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