Pumpkin-Haupia Pie Recipe for the Holidays

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
  • 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

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