PUMPKIN CRUNCH PIE

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

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

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