Crunch Top Pumpkin Pie

Name: Crunch Top Pumpkin Pie
Ingredients: 1 (3 1/2 oz.) can flaked coconut; 6 Tbsp. butter or margarine, divided; 1 (4 oz.) pkg. cream cheese; 1 3/4 c. cooked, mashed pumpkin; 1 egg; 1/2 c. chopped pecans; 1 tsp. vanilla extract; 1/4 c. chopped pecans; 1/4 c. all-purpose flour; 1/4 c. firmly packed brown sugar; 1/2 tsp. ground cinnamon; dash of ground nutmeg

12 ingredients

13 steps

Ingredients

1 (3 1/2 oz.) can flaked coconut
6 Tbsp. butter or margarine, divided
1 (4 oz.) pkg. cream cheese
1 3/4 c. cooked, mashed pumpkin
1 egg
1/2 c. chopped pecans
1 tsp. vanilla extract
1/4 c. chopped pecans
1/4 c. all-purpose flour
1/4 c. firmly packed brown sugar
1/2 tsp. ground cinnamon
dash of ground nutmeg

Directions

1

Spread coconut for crust in a 9-inch glass pie plate. Microwave at High 2 minutes.
2

Microwave 2 tablespoons butter in a small glass custard cup at High 1 minute.
3

Mix melted butter into coconut.
4

Spread crust evenly in pie plate.
5

Microwave at High 2 minutes.
6

Microwave cream cheese in a 2 1/2-quart glass mixing bowl at High 1/2 to 1 minute.
7

Add pumpkin, egg, powdered sugar and vanilla.
8

Beat until smooth.
9

Pour mixture into coconut crust. Microwave 4 tablespoons butter in a small glass mixing bowl at High, 1/2 to 1 minute.
10

Stir in pecans, flour, brown sugar, cinnamon and nutmeg.
11

Sprinkle topping over pumpkin filling. Microwave at High, 4 to 5 minutes.
12

Chill before serving.
13

Yield: one 9-inch pie.