Pumpkin Crunch Pie Recipe

Name: Pumpkin Crunch Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pie:; 1 (15 ounce) can pumpkin puree; 3 eggs; 1/2 cup heavy whipping cream; 1/2 cup honey; 1 teaspoon ground ginger; 1/2 teaspoon ground cinnamon; 1 pinch ground nutmeg; 1 pinch ground cloves; 1 pinch salt; 1 (9 inch) graham cracker crust; Topping:; 2 tablespoons butter; 1/4 cup honey; 1 cup coconut flakes; 1/2 cup sliced almonds

Servings: persons

Pie:
1 (15 ounce) can pumpkin puree
3 eggs
1/2 cup heavy whipping cream
1/2 cup honey
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 pinch ground nutmeg
1 pinch ground cloves
1 pinch salt
1 (9 inch) graham cracker crust
Topping:
2 tablespoons butter
1/4 cup honey
1 cup coconut flakes
1/2 cup sliced almonds

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.

544

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Pie:, 1 (15 ounce) can pumpkin puree, 3 eggs, 1/2 cup heavy whipping cream, and more.

Yes, Pumpkin Crunch Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Crunch Pie

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