In a bowl, whisk together the corn syrup and brown sugar.

Whisk in the butter, Grand Marnier, and vanilla.

Whisk until smooth. Whisk in the eggs, one at a time.

Whisk in the orange zest, salt, and cinnamon.

Prepare your pie crust. I keep mine chilling in fridge until just before I am going to fill it. Add the pecans to the crust.

Pour the corn syrup mixture over the pecans.

Put the pie on a parchment lined cookie sheet. Put the pie in a preheated 425 degree oven. Bake for 15 minutes.

After 15 minutes, lower the oven temperature to 350 degrees. Make a ring out of tin foil to protect the crust from getting too brown. Bake for another 20 minutes. You will know when it is done when it stops jiggling when you move it and when the top is puffed and golden.