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Haupia Pumpkin Pie

Featured in the Honolulu Star-Bulletin on November 14, 2007.

Ingredients:

Haupia Pumpkin Pie

  • 1 can (15 ounces) 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 (12 ounces) evaporated milk
  • 1 1/2 cups shredded coconut
  • 9-inch unbaked pie shell
  • 1 package (2 ounces) haupia pudding mix
  • 1 cup heavy cream, whipped and sweetened

Directions:

  1. Preheat electric 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 the 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. 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.

Makes 8 servings.

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

Approximate Nutrient Analysis per serving (WITHOUT sweetened whipped cream):
520 calories, 26 g fat, 12 g saturated fat, 70 mg cholesterol, 500 mg sodium, 63 g carbohydrate, 3 g fiber, 36 g sugar, 11 g protein

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