Francis' Pumpkin Crunch Pie recipe

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Ingredients

¼ cup white sugar
3 tablespoons butter, softened
2 tablespoons packed brown sugar
2 tablespoons heavy whipping cream
½ teaspoon vanilla extract
½ cup shredded coconut
½ cup finely chopped pecans
1 (9 inch) pumpkin pie

Nutrition Info

540.5 calories
carbohydrate: 59.6 g
cholesterol: 51.4 mg
fat: 30.9 g
fiber: 6.3 g
protein: 8 g
saturatedFat: 10.5 g
servingSize: -
sodium: 526.9 mg
sugar: 34.4 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

1 9-inch pie

Recipe Note

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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