Grandma's 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*

1. Preheat oven to 350
2. In a small bowl, combine ONE egg, pumpkin, 1/3 cup sugar, cinnamon, ginger, and salt.
3. Spread in pie crust.
4. In medium/large bowl, beat remaining two eggs slightly.
5. Stir in dark corn syrup and remaining 2/3 cup sugar.
6. Then stir in butter and vanilla extract.
7. Stir until well-blended.
8. Stir in pecans.
9. Carefully spoon over pumpkin mixture.
10. Bake 50 to 60 minutes or until set around edge and it doesn't move or appear liquidy.
11. Store in refrigerator.
12. * For only a thin layer of pumpkin, use half a cup of the canned pumpkin.
13. Grandma prefers it this way.
14. I made it with a whole cup and that was fine too.
15. * If you buy the packaged pecans from the baking isle, they're already coarsely chopped.
16. * Do not that the pie crust.
17. Just preheat a baking sheet in the oven and place the pie on that to bake.

eggs, pumpkin, sugar, ground cinnamon, ground ginger, salt, corn syrup, butter, vanilla, pecans, dish pie crust

Taken from cookpad.com/us/recipes/354700-grandmas-pecan-pumpkin-pie (may not work)