PUMPKIN CRUNCH PIE

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Pumpkin Crunch Pie image

Classic pumpkin pie with a deliciously sweet topping!

Provided by BRANGIE

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h30m

Yield 8

Number Of Ingredients 14

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

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • 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.
  • 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.
  • Melt butter in a saucepan over low heat; stir in 1/4 cup honey. Add coconut and almonds; toss to combine. Spread over pie.
  • Place pie back in the oven and bake until topping is toasted and golden, about 10 to 15 minutes more.
  • Remove pie from oven and allow to cool completely.

Nutrition Facts : Calories 427.8 calories, Carbohydrate 54.5 g, Cholesterol 97.8 mg, Fat 22.6 g, Fiber 3.7 g, Protein 6 g, SaturatedFat 10 g, Sodium 378 mg, Sugar 41.6 g

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