Haupia- Pumpkin Pie
Yield
8 ServingsPrep
25 minCook
1 hrsReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
canned pumpkin purée
(1 lb) |
*
|
| 2 | large |
eggs
slightly beaten |
|
| ¾ | cup |
sugar
|
|
| ½ | teaspoon |
salt
|
|
| 1 | teaspoon |
cinnamon
ground |
|
| ½ | teaspoon |
ginger
ground |
|
| ¼ | teaspoon |
cloves
ground |
|
| 1 | can |
evaporated milk
(13 oz), null |
*
|
| 1 ½ | cups |
coconut
shredded |
*
|
| 1 | each |
pie shell (9 inch)
unbaked |
|
| 1 | package |
pudding mix
Haupia, (2 1/2 oz) |
|
| 1 | cup |
heavy whipping cream
whipped and sweetened |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
canned pumpkin purée
(1 lb) |
*
|
| 2 | large |
eggs
slightly beaten |
|
| 177 | ml |
sugar
|
|
| 2.5 | ml |
salt
|
|
| 5 | ml |
cinnamon
ground |
|
| 2.5 | ml |
ginger
ground |
|
| 1.3 | ml |
cloves
ground |
|
| 1 | can |
evaporated milk
(13 oz), null |
*
|
| 355 | ml |
coconut
shredded |
*
|
| 1 | each |
pie shell (9 inch)
unbaked |
|
| 1 | package |
pudding mix
Haupia, (2 1/2 oz) |
|
| 237 | ml |
heavy whipping cream
whipped and sweetened |
|
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.
