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Classic pumpkin pie with a deliciously sweet topping!



Original recipe yields 8 servings
The ingredient list now reflects the servings specified


Instructions Checklist
  • 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.

Partner Tip

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

Nutrition Facts

428 calories; 22.6 g total fat; 98 mg cholesterol; 378 mg sodium. 54.5 g carbohydrates; 6 g protein; Full Nutrition