Grandma's Pecan Pumpkin Pie

Name: Grandma's Pecan Pumpkin Pie
Total time: 5400 s
Yield: 10 servings
Cuisine: American
Ingredients: 3 eggs; 1 cup canned pumpkin*; 1 cup sugar; 1/2 tsp ground cinnamon; 1/4 tsp ground ginger; 1 dash salt; 2/3 cup dark Karo corn syrup; 2 tbsp melted butter; 1 tsp vanilla extract; 1 cup coarsely chopped pecans*; 1 prepared (frozen) deep dish pie crust*

KillerKittenz @cook_2867627

Dale City, Virginia

Two great pies in one! My Grandma originally made this recipe on Thanksgiving and it was a hit! She gave me the recipe so I made two pies to divide up for three families. It was the favorite for all three families! One person even said it was better than a restaurant. Enjoy!

KillerKittenz @cook_2867627

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Ingredients

1 hour 30 mins

10 servings

3eggs
1 cupcanned pumpkin*
1 cupsugar
1/2 tspground cinnamon
1/4 tspground ginger
1 dashsalt
2/3 cupdark Karo corn syrup
2 tbspmelted butter
1 tspvanilla extract
1 cupcoarsely chopped pecans*
1prepared (frozen) deep dish pie crust*

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Steps

1 hour 30 mins

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.