Grandma's Pecan Pumpkin Pie
Grandma's Pecan Pumpkin Pie

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, grandma's pecan pumpkin pie. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Grandma's Pecan Pumpkin Pie is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. They’re nice and they look fantastic. Grandma's Pecan Pumpkin Pie is something which I have loved my entire life.

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 particular recipe, we must 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:
  1. Get 3 eggs
  2. Take 1 cup canned pumpkin*
  3. Take 1 cup sugar
  4. Get 1/2 tsp ground cinnamon
  5. Prepare 1/4 tsp ground ginger
  6. Take 1 dash salt
  7. Prepare 2/3 cup dark Karo corn syrup
  8. Get 2 tbsp melted butter
  9. Get 1 tsp vanilla extract
  10. Take 1 cup coarsely chopped pecans*
  11. Take 1 prepared (frozen) deep dish pie crust*

Then, when you add some whipped cream and maple syrup, my husbands personal favorite. 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. Share: Rate this Recipe This Pecan-Pumpkin Cream Pie recipe from chef Joanne Chang combines two favorite holiday desserts in one.

Instructions to make Grandma's Pecan Pumpkin Pie:
  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.
    • 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.

Get the recipe from Food & Wine. 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. Try this pumpkin-pecan pie for a delicious Thanksgiving dessert mash-up. It starts with a classic pastry crust, but what makes this holiday dessert different is the pumpkin pie topping: pecans and brown sugar! My grandma's original pumpkin pie dessert squares are mind-blowing delicious, yes.

So that’s going to wrap this up with this special food grandma's pecan pumpkin pie recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!