Grandma's Pecan Pumpkin Pie

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 My Grandma originally made this recipe on Thanksgiving and it was a hit!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!
Grandma's Pecan Pumpkin Pie
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 My Grandma originally made this recipe on Thanksgiving and it was a hit!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!
Steps
- 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.
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