Haupia Pumpkin Crunch

User rating: (1)

Featured in the Honolulu Star-Advertiser on November 14, 2018.


Haupia Pumpkin Crunch

  • 1(15-ounce) can pumpkin
  • 2 eggs, slightly beaten
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 can (13 ounces) evaporated milk
  • 1 1/2 cups shredded coconut, unsweetened
  • 9-inch unbaked pie shell
  • 1 package (2 1/2 ounces) haupia pudding mix
  • 1 cup heavy cream, whipped and sweetened


  1. Heat oven to 425°F.
  2. In a large bowl, combine pumpkin and eggs.
  3. Add sugar, salt, and spices.
  4. Stir in milk and 1 cup of coconut.
  5. Pour into pie shell.
  6. Bake for 15 minutes; lower heat to 350°F and bake about 40 to 45 more minutes or until filling is set.
  7. Let cool.
  8. Prepare haupia pudding mix according to package directions.
  9. Cool slightly, then pour over pie.
  10. Chill until haupia is firm.
  11. Just before serving, spread whipped cream over pie.
  12. Sprinkle with the remaining 1/2 cup coconut.

Serves 8.

Approximate Nutrient Analysis per serving (with sweetened whipped cream):
650 calories, 37 g fat, 19 g saturated fat, 110 mg cholesterol, 500 mg sodium, 71 g carbohydrate, 3g fiber, 42 g sugar, 12 g protein


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This is a great recipe. I've noticed it will make a little extra Pumpkin filling even using 9" Deep dish pie shell, I just made a smaller pie or used a custard dish. I also top whip cream with chopped Mac nuts. Mele Kalikimaka!

by ANONYMOUS on 12/22/2020