With the holidays in full swing, itʻs finally time to start bringing out the recipe books.
While the classic pumpkin pie coming to mind, it is always good to add a local staple – haupia. Haupia is a sweet, gelatinlike dessert made with coconut milk.
Pumpkin-Haupia Pie (2 Servings)
- 1 15-ounce can of pumpkin (not pumpkin pie mix)
- 2 eggs, slightly beaten
- 3/4 cup white sugar
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 1 tsp. pumpkin spice (sub. with 1/2 tsp. ground ginger, 1/4 ground cloves)
- 1 can evaporated milk
- 1 1/2 cups shredded coconut
- 9-inch unbaked pie shell
- 1 package haupia pudding mix (NOH’s Hawaiian Coconut Pudding Haupia)
- Whipped cream
Directions:
- Preheat oven to 425 degrees
- In a large bowl, combine pumpkin and eggs
- Add sugar, salt and spices
- Add in milk and 1 cup of the shredded coconut and stir (the batter will be lumpy because of the coconut)
- Pour into the pie shell, filling almost to the top
- Bake for 15 minutes, then lower the temperature to 350 degrees and bake for another 40 to 45 minutes until filling is set and crust is golden brown
- Let it cool
- Prepare haupia according to the package directions (make sure the haupia is smooth)
- Cool slightly, then pour over the pumpkin pie
- Chill until haupia is firm
- Just before serving, spread whipped cream
- Sprinkle with remaining 1/2 cup of shredded coconut and serve
Hope this recipe makes your holidays a little sweeter.
By Kristofel Abella
Ka Lā News staff writer
