Simple Way to Make Grandma's Pecan Pumpkin Pie in 13 Minutes at Home

Hey everyone, it’s Louise, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, grandma's pecan pumpkin pie. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

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.

Grandma's Pecan Pumpkin Pie is one of the most well liked of recent trending meals on earth. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look wonderful. Grandma's Pecan Pumpkin Pie is something which I’ve loved my whole life.

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

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

1. Get 3 eggs
2. Get 1 cup canned pumpkin*
3. Prepare 1 cup sugar
4. Take 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. Make ready 1 cup coarsely chopped pecans*
11. Prepare 1 prepared (frozen) deep dish pie crust*

While we've made plenty of other pecan desserts, we realized we hadn't yet shared our recently-discovered favorite of them all. 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 magical Layered Custard Pumpkin Pie recipe bakes into three distinct, incredibly light, and delicate custard-like layers.

Steps 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.

Also known in our family as "Grandpa's Favorite Pumpkin Pie," this recipe is a family tradition. Bake Pillsbury® refrigerated pie crust with pumpkin and pecan filling for a delicious dessert treat. This classic pumpkin pecan pie recipe is an excellent choice for your holiday dessert table. It's the best of both worlds! This pumpkin pecan pie will impress your friends and family and it's the perfect dessert for your Thanksgiving or Christmas dessert menu.

So that’s going to wrap it up with this special food grandma's pecan pumpkin pie recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!