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Francis' Pumpkin Crunch Pie

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"Francis was a great baker that did all the desserts for a restaurant that I worked at during my college years. This was a huge seller and once I added it to my Thanksgiving menu it was a hit with my guests too. It is a quick and delicious embellishment to any pumpkin or sweet potato pie as you bring it out of the oven."
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13 m servings 540 cals
Original recipe yields 8 servings (1 9-inch pie)


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  1. Beat white sugar, butter, brown sugar, heavy cream, and vanilla extract together in a bowl using an electric mixer until smooth and creamy; stir in coconut and pecans. Spoon mixture over pumpkin pie.
  2. Set oven rack about 8 inches from the heat source and preheat the oven's broiler.
  3. Place pie in the oven and broil until bubbly and toasted, 3 to 5 minutes.


  • Cook's Notes:
  • A sweet potato pie can be used in place of the pumpkin pie, if desired.
  • Half-and-half can be used instead of cream. Walnuts or macadamia nuts can be used instead of the pecans.

Nutrition Facts

Per Serving: 540 calories; 30.9 g fat; 59.6 g carbohydrates; 8 g protein; 51 mg cholesterol; 527 mg sodium. Full nutrition

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