Pumpkin Crunch Pie Best Family Recipes

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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
half of cup honey
1 teaspoon ground ginger
half 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/four cup honey
1 cup coconut flakes
half of cup sliced almonds

Instructions :

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

Preheat oven to 350 ranges F (one hundred seventy five levels C).
Mix pumpkin puree, eggs, cream, half cup honey, ginger, cinnamon, nutmeg, cloves, and salt together in a bowl until clean. Pour filling into pie crust.
Bake pie inside the preheated oven until filling is nearly 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/four cup honey. Add coconut and almonds; toss to mix. Spread over pie.
Place pie returned inside the oven and bake until topping is toasted and golden, approximately 10 to fifteen minutes extra.
Remove pie from oven and permit to cool absolutely.

Notes :

Reynolds® Aluminum foil may be used to hold food wet, prepare dinner it frivolously, and make clean-up less complicated.

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