Nancy Reagan’s Pumpkin Pecan Pie

1 9-inch pie shell; unbaked
4 eggs; slightly beaten
1 16-ounce can pumpkin pie filling
1 cup granulated sugar
½ cup dark corn syrup
1 teaspoon vanilla
½ teaspoon cinnamon
¼ teaspoon sea salt
1 cup Pecan Valley Pecan Pieces

1. Preheat oven to 350ºF. Combine beaten eggs, pumpkin, sugar, corn syrup, vanilla, cinnamon and salt. Pour into pie shell. Top with pecans.
2. Bake in a preheated oven for 40 minutes or until set.

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