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Haupia-Pumpkin Pie

Demonstrated by: Regina Ting


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 cups shredded coconut
9-inch unbaked pie shell
1 pkg (2 1/2 oz) haupia pudding mix
1 cup heavy cream, whipped and sweetened


Preheat electric oven to 425ºF.  In a large bowl, combine pumpkin and eggs.  Add sugar, salt, and spices.  Stir in milk and 1 cup of the coconut.  Pour into pie shell.  Bake for 15 minutes; lower heat to 350ºF and bake about 40 to 45 more minutes or until filling is set.  Cool.  Prepare haupia pudding mix according to package directions.  Cool slightly, then pour over pie.  Chill until haupia is firm.  Just before serving, spread whipped cream over pie.  Sprinkle with the remaining 1/2 cup coconut.  Makes 8 servings.

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Hawaiian Thanksgiving11/1/2001
Hawaiian Thanksgiving11/1/2001