Pumpkin Crunch Pie
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Description
Classic pumpkin pie with a deliciously sweet topping!
Ingredients
- 1 (15 ounce) can pumpkin puree
- 3 eggs
- ½ cup heavy whipping cream
- ½ cup honey
- 1 teaspoon ground ginger
- ½ teaspoon ground cinnamon
- 1 pinch ground nutmeg
- 1 pinch ground cloves
- 1 pinch salt
- 1 (9 inch) graham cracker crust
- 2 tablespoons butter
- ¼ cup honey
- 1 cup coconut flakes
- ½ cup sliced almonds
Directions
- 1. Preheat oven to 350 degrees F (175 degrees C).
- 2. Mix pumpkin puree, eggs, cream, 1/2 cup honey, ginger, cinnamon, nutmeg, cloves, and salt together in a bowl until smooth. Pour filling into pie crust.
- 3. Bake pie in the preheated oven until filling is almost set and edges are beginning to brown, 50 to 60 minutes. Remove pie from oven.
- 4. Melt butter in a saucepan over low heat; stir in 1/4 cup honey. Add coconut and almonds; toss to combine. Spread over pie.
- 5. Place pie back in the oven and bake until topping is toasted and golden, about 10 to 15 minutes more.
- 6. Remove pie from oven and allow to cool completely.
Nutrition Facts
serving: 1 9-inch pie
calories: 427.8 kcal
carbohydrates: 54.5 g
protein: 6 g
saturated fat: 10 g
cholesterol: 97.8 mg
sodium: 378 mg
fiber: 3.7 g
sugar: 41.6 g
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