Pumpkin Pecan Pie

This is my favorite pumpkin pie recipe and I have been making it since 1987 when I saw it in Woman’s Day magazine. The article was titled, “White House Favorites through the Years”. It was presented as a favorite of Ronald Reagan.

Pumpkin Filling

4 large eggs

1 can (16 ounces) solid-pack pumpkin or 2 cups mashed, cooked and drained fresh pumpkin

3/4 cup granulated sugar

1/2 cup dark corn syrup

1 teaspoon ground cinnamon

1/4 teaspoon salt

1 unbaked 9-inch pie shell

1 cup pecan halves

Heat oven to 350’F. Slightly beat eggs in a large bowl. Stir in remaining filling ingredients until well blended. Pour into pie shell.

Arrange pecans on top. Bake 45 to 55 min. (I cook it 60-75 min.) until filling is set and a knife inserted in center comes out clean.

Cool in pie plate on wire rack. Makes 8 servings. Per serving: 397 cal, 6 g protein, 51 g carb, 20 g fat, 127 mg chol, 250 mg sodium.