Grandma's Pecan Pumpkin Pie
Grandma's Pecan Pumpkin Pie

Hello everybody, it is John, welcome to our recipe site. Today, I will show you a way to make a special dish, grandma's pecan pumpkin pie. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Grandma's Pecan Pumpkin Pie is one of the most popular of recent trending foods in the world. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. They are fine and they look fantastic. Grandma's Pecan Pumpkin Pie is something that I have loved my whole life.

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

In this recipe, pumpkin pie filling is layered under the pecan pie filling, and the result is so ridiculously delicious and satisfying. It has the smooth velvety pumpkin on the bottom and the sweet and nutty pecan halves. 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.

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.
    • 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.
    • If you buy the packaged pecans from the baking isle, they're already coarsely chopped.
    • Do not that the pie crust. Just preheat a baking sheet in the oven and place the pie on that to bake.

Pumpkin pie can be keto friendly when the crust is made of pecans and the filling is primarily pumpkin, eggs, and autumn spices. Grandma's Pumpkin Pie: Here Linuxmom's traditional pumpkin pie recipe. 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. This classic pumpkin pecan pie recipe is an excellent choice for your holiday dessert table.

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