Ingredients grandmas pecan pumpkin pie
3 eggs
1 cup canned pumpkin*
1 cup sugar
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1 dash salt
2/3 cup dark Karo corn syrup
2 tbsp melted butter
1 tsp vanilla extract
1 cup coarsely chopped pecans*
1 prepared (frozen) deep dish pie crust*
how to make grandmas 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.
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