Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, grandma's pecan pumpkin pie. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Grandma's Pecan Pumpkin Pie is one of the most popular of recent trending meals on earth. It is enjoyed by millions every day. It is easy, it is quick, it tastes yummy. Grandma's Pecan Pumpkin Pie is something that I’ve loved my entire life. They are fine and they look fantastic.

Imagine a pumpkin pie with pecan pie's best feature—obviously, the candied nut topping. Now spike the custard with rye whiskey, up the flavor of the crust with rye flour, and voilà: pecan-rye pumpkin pie. We use Libby's canned pumpkin because it's reliably consistent, with an ideal water content, and few.

To get started with this recipe, we have to first prepare a few components. You can have grandma's pecan pumpkin pie using 11 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Grandma's Pecan Pumpkin Pie:

1. Prepare 3 eggs
2. Get 1 cup canned pumpkin*
3. Make ready 1 cup sugar
4. Make ready 1/2 tsp ground cinnamon
5. Get 1/4 tsp ground ginger
6. Make ready 1 dash salt
7. Make ready 2/3 cup dark Karo corn syrup
8. Get 2 tbsp melted butter
9. Get 1 tsp vanilla extract
10. Prepare 1 cup coarsely chopped pecans*
11. Prepare 1 prepared (frozen) deep dish pie crust*

Then, when you add some whipped cream and maple syrup, my husbands personal favorite. This pecan pie from my grandmother is so good that I had to share it. The addition of pure maple syrup is the secret that makes it especially delicious. Share: Rate this Recipe Grandma's Pumpkin Pie: Here Linuxmom's traditional pumpkin pie recipe.

Instructions to make Grandma's Pecan Pumpkin Pie:

1. Preheat oven to 350
2. In a small bowl, combine ONE egg, pumpkin, 1/3 cup sugar, cinnamon, ginger, and salt. Spread in pie crust.
3. In medium/large bowl, beat remaining two eggs slightly. Stir in dark corn syrup and remaining 2/3 cup sugar. Then stir in butter and vanilla extract. Stir until well-blended.
4. Stir in pecans. Carefully spoon over pumpkin mixture.
5. Bake 50 to 60 minutes or until set around edge and it doesn't move or appear liquidy.
6. Store in refrigerator.
7. • For only a thin layer of pumpkin, use half a cup of the canned pumpkin. Grandma prefers it this way. I made it with a whole cup and that was fine too.
8. • If you buy the packaged pecans from the baking isle, they're already coarsely chopped.
9. • Do not that the pie crust. Just preheat a baking sheet in the oven and place the pie on that to bake.

It was handed-down to me from my mother many years ago. I can still see the worn newspaper clipping she'd take out of her cookbook every year the night before Thanksgiving. The pumpkin pie in her new book includes a pecan praline topping, perhaps a nod to her new home base, New Orleans, and it's wonderful. No crust, but a lovely sweetened sour cream finish. This classic pumpkin pecan pie recipe is an excellent choice for your holiday dessert table.

So that is going to wrap it up with this special food grandma's pecan pumpkin pie recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!