The classic holiday dessert gets a sweet twist with honey-laced filling and Southern-style pecan-brown sugar topping. Serve with coffee or tea.
Heat oven to 375°F. Remove pie crust from pouch; place flat on work surface. With rolling pin, roll crust into 13-inch/32.5 cm round; place in 10-inch/25 cm deep-dish pie pan as directed on box for One-Crust Filled Pie.
In large bowl with electric mixer, beat pumpkin, honey, salt, nutmeg and allspice on medium speed until blended. Beat in eggs. On low speed, gradually add milk, beating until well blended. Pour into crust-lined pan.
Bake 45 to 55 minutes or until edge is set. Cool completely on wire rack, about 2 hours.
Set oven control to broil. In small bowl, mix topping ingredients; sprinkle over pie. Broil with top 4 to 6 inches (10 to 15 cm) from heat 2 to 3 minutes or until topping is bubbly. Store in refrigerator.
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