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.

Grandma's Pecan Pumpkin Pie Comment if you cook this and if. 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.

Hey everyone, it is Jim, welcome to my recipe page. Today, we're going to prepare a special dish, grandma's pecan pumpkin pie. One of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

Grandma's Pecan Pumpkin Pie is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It's easy, it's fast, it tastes yummy. Grandma's Pecan Pumpkin Pie is something which I've loved my entire life. They are fine and they look wonderful.

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

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

{Prepare 3 of eggs.
{Make ready 1 cup of canned pumpkin*.
{Make ready 1 cup of sugar.
{Make ready 1/2 tsp of ground cinnamon.
{Make ready 1/4 tsp of ground ginger.
{Take 1 dash of salt.
{Take 2/3 cup of dark Karo corn syrup.
{Get 2 tbsp of melted butter.
{Prepare 1 tsp of vanilla extract.
{Take 1 cup of coarsely chopped pecans*.
{Make ready 1 of prepared (frozen) deep dish pie crust*.

Share: Rate this Recipe The pumpkin pie in her new book includes a pecan praline topping, perhaps a nod to her new home base, New Orleans, and it's wonderful. No crust, but a lovely sweetened sour cream finish. 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.

Instructions to make Grandma's Pecan Pumpkin Pie:

Preheat oven to 350.
In a small bowl, combine ONE egg, pumpkin, 1/3 cup sugar, cinnamon, ginger, and salt. Spread in pie crust..
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..
Stir in pecans. Carefully spoon over pumpkin mixture..
Bake 50 to 60 minutes or until set around edge and it doesn't move or appear liquidy..
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..

An eighth of a teaspoon isn't much, but it's enough to. 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. · These Mini Pecan Pies have all the flavors of traditional pecan pie, but in mini form and individual servings. Super easy and great for entertaining!

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