The Best Recipes for Pumpkin Crunch Pie

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Pumpkin Crunch Pie

"Classic pumpkin pie with a deliciously sweet topping!"

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

Instructions :

Prep : 15M	Cook : 8M	Ready in : 1H30M

• 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.

Notes :

• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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