3 slightly beaten eggs
1 cup canned or mashed cooked pumpkin
1 cup sugar
1 cup chopped pecans
1/2 cup dark corn syrup
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 teaspoon vanilla
1 unbaked 9-inch pastry shell

In small mixing bowl, combine eggs, pumpkin, sugar, corn syrup, vanilla, cinnamon, and salt; mix well.  Pour into unbaked pastry shell.  Top with chopped pecans.  Bake in moderate oven (350) about 40 minutes, or until knife inserted halfway between center and edge comes out clean.  Chill; serve topped with whipped cream.

This is the recipe as originally written.  Now for the adjustments.  I don't know in what universe this pie will cook in 40 minutes.  I start checking it at 40, but mine took 55-60 minutes.  The one I pulled at 55 was still a tiny bit gooey at the very center.  The one I pulled at 60 was perfect.  The knife came out clean in both cases.  Next time I will put it closer to the center of the pie to check it.  I think the idea is that the center will cook a little more after you pull it out.  Personally, I'd rather ensure it's done.

Regular pecan pie really does continue to "set up" after its taken out of the oven (and in fact, should totally cool before eating, as the sugar will help bind the custard together once cooled), however, if you put a knife into it and it comes out with the filling looking like it did when you put it in the oven, then its not done.  If its just a little "wet" its probably okay if you let it cool completely.

But then I've never made a pumpkin pecan pie, just pumpkin OR pecan.

I would caution though, on over cooking anything with pecans, as pecans can taste pretty awful if they are burnt.  Lovely when they are toasted, terrible when burnt.

Hehe! This is my favorite part of the holidays. Now I know where I can get it if I can't find grandma's email. Thanks mom!