- 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
- 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.
09/28/2019
recipepes.com
pumpkin crunch pie, recipe
PT15M
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455 calories
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