Recipe: Tasty Grandma's Pecan Pumpkin Pie

Grandma's Pecan Pumpkin Pie. 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.

Comment if you cook this and if. Here's what you need: pumpkin puree, ground cinnamon, nutmeg, ground cloves, ground ginger, salt, eggs, maple syrup, heavy cream, vanilla, pie crust, pecan, maple syrup, salt. This pecan pie from my grandmother is so good that I had to share it. You can have Grandma's Pecan Pumpkin Pie using 11 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Grandma's Pecan Pumpkin Pie

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

The addition of pure maple syrup is the secret that makes it especially delicious. Share: Rate this Recipe My Grandma's Praline Pumpkin Pie is a definite favorite around here, especially during the holidays! The pumpkin pie is delicious on its own but with the praline pecan topping it tastes even better! Then, when you add some whipped cream and maple syrup, my husbands personal favorite.

Grandma's Pecan Pumpkin Pie step by step

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..

When making a pumpkin pie from scratch, you have a choice. You can either use pumpkin purée from a can, or In our pumpkin pie recipe, we add a small amount of ground cardamom to our pumpkin spice mix. Bake Pillsbury® refrigerated pie crust with pumpkin and pecan filling for a delicious dessert treat. Combine the two best fall pies with this Pumpkin Pecan Pie from Delish.com. Gently, pour pecan filling over pumpkin.

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