Pumpkin Crunch Pie

Crunchy toasted almonds and coconut flakes top this pumpkin pie with loads of sweet spices and a graham cracker crust.

• Preparation Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 mins
• Calories: 428 Calories

Ingredients

• 3 eggs
• ½ teaspoon ground cinnamon
• 1 pinch salt
• 1 teaspoon ground ginger
• ½ cup sliced almonds
• 2 tablespoons butter
• ¼ cup honey
• ½ cup honey
• 1 pinch ground nutmeg
• ½ cup heavy whipping cream
• 1 pinch ground cloves
• 1 (15 ounce) can pumpkin puree
• 1 (9 inch) graham cracker crust
• 1 cup coconut flakes

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 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.

Step 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.

Step 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.

Step 5

Place pie back in the oven and bake until topping is toasted and golden, about 10 to 15 minutes more.

Step 6

Remove pie from oven and allow to cool completely.