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Haupia – Pumpkin Pie

Haupia - Pumpkin Pie recipe image
This unique dessert blends the warm, spiced comfort of traditional pumpkin pie with the tropical richness of haupia. The filling is smooth and custard-like, infused with cinnamon, ginger, and cloves, while the topping adds a dense, creamy coconut layer that sets firmly when chilled. It&# 226;ÂÂs a perfect twist for holiday gatherings or potlucks, offering a nostalgic yet exotic flavor profile. The combination of baked pie crust, sweet pumpkin custard, and coconut pudding creates a textural contrast that is both indulgent and refreshing. Serve it cold for the best experience, allowing the haupia to set completely before slicing.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 8
Calories: 424.0
Dietary: Gluten-free, Vegetarian
Description
This unique dessert blends the warm, spiced comfort of traditional pumpkin pie with the tropical richness of haupia. The filling is smooth and custard-like, infused with cinnamon, ginger, and cloves, while the topping adds a dense, creamy coconut layer that sets firmly when chilled. It&# 226;ÂÂs a perfect twist for holiday gatherings or potlucks, offering a nostalgic yet exotic flavor profile. The combination of baked pie crust, sweet pumpkin custard, and coconut pudding creates a textural contrast that is both indulgent and refreshing. Serve it cold for the best experience, allowing the haupia to set completely before slicing.
Ingredients
  • 1 can (1 lb) 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 oz) evaporated milk
  • 1 1/2 cup Shredded coconut
  • 1 Inch unbaked pie shell
  • 1 package Haupia pudding mix
Directions
  1. 1
    Preheat the oven to 425ðF (218ðC).
  2. 2
    In a large mixing bowl, combine the canned pumpkin and beaten eggs.
  3. 3
    Add the sugar, salt, ground cinnamon, ground ginger, and ground cloves to the bowl.
  4. 4
    Stir in the evaporated milk and 1 cup of the shredded coconut until well blended.
  5. 5
    Pour the filling into the unbaked pie shell.
  6. 6
    Bake at 425ðF (218ðC) for 15 minutes.
  7. 7
    Reduce the oven temperature to 350ðF (177ðC).
  8. 8
    Continue baking for 40 to 45 minutes, or until the filling is set and a knife inserted near the center comes out clean.
  9. 9
    Remove from the oven and allow the pie to cool completely to room temperature.
  10. 10
    Prepare the haupia pudding mix according to the package directions.
  11. 11
    Let the prepared haupia cool slightly, then pour it evenly over the cooled pumpkin pie.
  12. 12
    Refrigerate the pie for at least 4 hours, or until the haupia layer is firm.
  13. 13
    Just before serving, top with whipped cream and sprinkle with the remaining 1/2 cup of shredded coconut.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 424.0kcal
% Daily Value *
Total Fat 23.6g37%
Saturated Fat 15.5g78%
Cholesterol 12.9mg5%
Sodium 1453.7mg61%
Total Carbohydrate 51.0g17%
Dietary Fiber 4.0g16%
Sugars 34.4g
Protein 7.0g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the pumpkin pie filling is completely cool before adding the haupia layer to prevent melting or separation.

For best results, use a deep-dish pie crust to accommodate the extra height of the haupia topping.

The haupia must set firmly in the refrigerator for at least 4 hours to slice cleanly. Overnight setting is recommended for optimal texture.

You can substitute fresh pumpkin purée for canned, but ensure it is well-drained and mashed to a smooth consistency.

Keywords: pumpkin, pie, haupia, coconut, dessert, pudding, cinnamon, ginger, cloves, evaporated milk, custard, hawaiian, tropical, spiced, holiday, baking, eggs, sweet, chilled, fusion
Read it online: https://www.chefs-mate.com/recipe/haupia-pumpkin-pie/