Pumpkin Crunch Pie Recipe

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Milton Modified: July 18, 2021
Pumpkin Crunch Pie Recipe

How To Make Pumpkin Crunch Pie

With a graham cracker crust, this pumpkin crunch pie has a velvety honeyed filling of pumpkin puree and whipped cream flavored by your favorite fall spices.

Preparation: 15 minutes
Cooking: 1 hour 15 minutes
Total: 1 hour 30 minutes



For Pie:

  • 15ozpumpkin puree,(1 can)
  • 3eggs
  • ½cupheavy whipping cream
  • ½cuphoney
  • 1tspginger,ground
  • ½tspcinnamon,ground
  • 1pinchnutmeg,ground
  • 1pinchcloves,ground
  • 1pinchsalt
  • 1graham cracker crust,9-inch

For Topping:

  • 2tbspbutter
  • ¼cuphoney
  • 1cupcoconut flakes
  • ¼cupalmonds,sliced


  1. Preheat oven to 350 degrees F.

  2. Mix pumpkin puree, eggs, cream, honey, ginger, cinnamon, nutmeg, cloves, and salt together in a bowl until smooth. Pour filling into pie crust.

  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.

  4. For the topping, melt butter in a saucepan over low heat; stir in honey. Add coconut and almonds; toss to combine. Spread over pie.

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

  6. Remove pie from oven and allow to cool completely. Serve and enjoy.


  • Calories: 425.87kcal
  • Fat: 24.85g
  • Saturated Fat: 13.23g
  • Trans Fat: 0.12g
  • Monounsaturated Fat: 8.52g
  • Polyunsaturated Fat: 1.64g
  • Carbohydrates: 49.40g
  • Fiber: 4.43g
  • Sugar: 33.46g
  • Protein: 5.90g
  • Cholesterol: 88.00mg
  • Sodium: 163.11mg
  • Calcium: 58.52mg
  • Potassium: 278.56mg
  • Iron: 2.29mg
  • Vitamin A: 524.79µg
  • Vitamin C: 2.66mg
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