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Haupia- Pumpkin Pie

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Recipe

 

Yield

8 Servings

Prep

25 min

Cook

1 hrs

Ready

1 hrs
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
1 each canned pumpkin purée
(1 lb)
* Camera
2 large eggs
slightly beaten
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¾ cup sugar
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½ teaspoon salt
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1 teaspoon cinnamon
ground
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½ teaspoon ginger
ground
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¼ teaspoon cloves
ground
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1 can evaporated milk
(13 oz), null
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1 ½ cups coconut
shredded
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1 each pie shell (9 inch)
unbaked
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1 package pudding mix
Haupia, (2 1/2 oz)
1 cup heavy whipping cream
whipped and sweetened
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Ingredients

Amount Measure Ingredient Features
1 each canned pumpkin purée
(1 lb)
* Camera
2 large eggs
slightly beaten
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177 ml sugar
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2.5 ml salt
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5 ml cinnamon
ground
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2.5 ml ginger
ground
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1.3 ml cloves
ground
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1 can evaporated milk
(13 oz), null
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355 ml coconut
shredded
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1 each pie shell (9 inch)
unbaked
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1 package pudding mix
Haupia, (2 1/2 oz)
237 ml heavy whipping cream
whipped and sweetened
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Directions

Preheat electric oven to 425℉ (220℃).

In a large bowl, combine pumpkin and eggs. Add sugar, salt, and spices.

Stir in milk and 1 cup of the coconut. Pour into pie shell.

Bake for 15 minutes; lower heat to 350℉ (180℃) and bake about 40 to 45 more minutes or until filling is set. Cool.

Prepare haupia pudding mix according to package directions. Cool slightly, then pour over pie.

Chill until haupia is firm.

Just before serving, spread whipped cream over pie. Sprinkle with the remaining ½ cup coconut.

Makes 8 servings.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 150g (5.3 oz)
Amount per Serving
Calories 63345% from fat
 % Daily Value *
Total Fat 31g 48%
Saturated Fat 17g 87%
Trans Fat 0g
Cholesterol 147mg 49%
Sodium 640mg 27%
Total Carbohydrate 28g 28%
Dietary Fiber 5g 21%
Sugars g
Protein 14g
Vitamin A 202% Vitamin C 5%
Calcium 8% Iron 17%
* based on a 2,000 calorie diet How is this calculated?
 

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