Pumpkin Crunch Pie
Serves: 2
Hosea Feil
1 January 1970
Based on User reviews:
44
Spice
42
Sweetness
50
Sourness
42
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
430 g
Pumpkin Puree (can)3
Eggs1 cup
Heavy Whipping Cream1 cup
Honey1 tsp
Ground Ginger1 tsp
Ground Cinnamon1 pinch
Ground Nutmeg1 pinch
Ground Cloves1 pinch
Salt2 tbsps
Butter1 cup
Coconut Flakes1 cup
Almond (sliced)Directions:
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
3
Pour filling into pie crust
4
Bake pie in the preheated oven until filling is almost set and edges are beginning to brown, 50 to 60 minutes
5
Remove pie from oven
6
Melt butter in a saucepan over low heat; stir in 1/4 cup honey
7
Add coconut and almonds; toss to combine
8
Spread over pie
9
Place pie back in the oven and bake until topping is toasted and golden, about 10 to 15 minutes more
10
Remove pie from oven and allow to cool completely