Pumpkin Haupia Pie

Delicious Pumpkin Haupia Pie

Try this delicious pumpkin haupia pie recipe for your Thanksgiving dessert. Enjoy!

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Pumpkin Haupia Pie
Recipe Resource:
Cuisine: Hawaiian Local Style Recipe
  • Pie crust:
  • 1 frozen 9-inch deep pie crust
  • Pumpkin filling:
  • ⅓ cup granulated sugar, plus 1 tablespoon
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • 1 large egg
  • 1¼ cups Libby's pure pumpkin
  • ¾ cup evaporated milk
  • Haupia filling:
  • 3 tablespoons cornstarch
  • 6 tablespoons water
  • 1 package (12 oz.) frozen coconut milk, thawed
  • ¼ cup sugar
  • Topping: Whipped cream, toasted coconut, optional
  1. Pie crust prep: Let frozen pie shell sit at room temperature for 15 minutes.
  2. Pumpkin: Preheat oven 425 degrees.
  3. In a small bowl, mix together sugar, cinnamon, salt, ginger and cloves. Beat egg in a medium size bowl, then stir in 1¼ cup pumpkin and sugar mixture. Next, slowly stir in ¾ cup evaporated milk. Pour into prepared pie shell.
  4. Bake for 8 minutes at 425 degrees, then reduce to 350 degrees and continue to bake for 15 to 25 minutes, depending on your oven. Check by Inserting a knife in center and if it comes out clean, then remove from oven. Cool on wire rack for 1½ hours.
  5. Haupia: Start haupia after pumpkin pie has cooled for about 1½ hours..
  6. In a small bowl, mix together cornstarch and water; set aside.
  7. In a medium saucepan, add coconut milk and sugar and bring almost to a boil. Remove and lower heat. Whisk in cornstarch mixture and place back on heat. Continually whisk until thickened. Remove from heat and let cool for about 10 minutes; stirring a few times throughout.
  8. Pour haupia mixture into pumpkin pie and refrigerate until haupia is set. About 1 to 3 hours for everything to set perfectly.
  9. Topping: add whipped cream and toasted shredded coconut, before serving.
To toast shredded coconut, just add to a heated skillet and stir until it starts to brown. Enjoy!

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