Recipe: Tasty Grandma's Pecan Pumpkin Pie

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 My Grandma originally made this recipe on Thanksgiving and it was a hit!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

Grandma's Pecan Pumpkin Pie 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 on the top, all on top of a flaky paleo pie crust that's a winner every time. Grandma's Famous Pumpkin Pie is smooth, thick, and creamy! You can cook Grandma's Pecan Pumpkin Pie using 11 ingredients and 9 steps. Here is how you cook that.

Ingredients of Grandma's Pecan Pumpkin Pie

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

A MUST for the holidays and the best when served with a big scoop of whip cream on top! My grandma would make the best pies ever! If you love pumpkin pie as much as we do try this Pumpkin Pie Sheet Cake, Pumpkin Pecan Pie Bars,… This is the BEST Pecan Pie recipe that you will ever make and it's so Easy! Just like Grandma used to make.

Grandma's Pecan Pumpkin Pie instructions

  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..

A tried and true classic that's a definitely keeper. I love serving this pecan pie on Thanksgiving and Christmas. This pairs well with our Pumpkin Pie Cupcakes and Apple Slab Pie. So several years later, I was asked to bring the desserts to a family Thanksgiving celebration. Grandma always added chopped pecans to the filling.