PUMPKIN PIE MILKSHAKE

Everything you love about pumpkin pie, but without the work. It only takes about 5 minutes to make this incredible pumpkin pie milkshake.

If you love the taste of pumpkin pie, then this is your milkshake! It really tastes like pumpkin pie, just minus all the work that goes into making a pie. So if you have 5 minutes, you have enough time to create this delicious, refreshing, and satisfying treat.

When I first created this recipe, I asked my kids to sample the milkshake and give me some feedback. They immediately commented how great it was and promptly asked me to make them another one. They have asked me several times over the last two weeks to make pumpkin pie milkshakes…So I think it is safe to say this recipe is a winner!

Making Pumpkin Pie Milkshakes:

Vanilla Ice Cream
Milk
Pumpkin Puree (chilled)
Pumpkin pie spice
Maple Syrup
Crushed Graham Crackers

*I recommend chilling the pumpkin puree ahead of time. This will help keep the milkshake cold and prevent the ice cream from melting so quickly.

Place all the ingredients in the blender and process until smooth. Pour into two separate glasses and garnish with whipped cream and a sprinkle of graham cracker crumbs.

That’s it. So easy and so delicious!!

Pumpkin Pie Milkshake

5 from 1 vote

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Prep Time 5

Total Time 5

Course Dessert, Drinks

Servings servings

Equipment

Blender

Ingredients

3 cups vanilla ice cream
¾ cup milk
¾ cup pumpkin puree, chilled
1 tablespoon pumpkin pie spice
2 tablespoons maple syrup
⅓ cup crushed graham crackers (about 1½ whole crackers), reserve a little for garnish

Garnish (optional):

Graham Cracker Crumbs
whipped cream

Instructions

*I recommend chilling the pumpkin puree ahead of time. This will help keep the milkshake cold and prevent the ice cream from melting so quickly.
Add all ingredients to a blender a process until smooth.
Pour into serving glasses, top with whipped cream, and sprinkle with graham cracker crumbs. Serve immediately.

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MINI APPLE PIE TARTS

These mini apple pie tarts are a fun twist on the classic apple pie. Filled with a homemade apple pie filling and topped off with a spiced crumble topping, you have a dessert that not only tastes amazing but is also fun to make and fun to eat!

I love apple pie, and I thought it would be fun to develop a recipe for a mini tart version. These came out so delicious and are almost as fun to make as they are to eat. These are easy enough for kids to help with too.

The Tart Molds:

These particular tart molds are my absolute favorite. Why? For one, they are the perfect size, measuring 3-inches across, making them the ideal size for a handheld dessert. And the best part is they have a removable/push-up bottom, allowing the tarts to come out so easily with really no effort at all. You can find these great mini-tart pans here.

I’ve written this recipe and the instructions using these tart molds, but you can also use a standard muffin pan. Of course, the finished product will look slightly different, but the taste will be the same.

Step by Step Instructions (with photos):

To start, you’ll need two pie crusts, either homemade or store-bought.

If you use store-bought pie crusts, let them sit at room temperature for 15 minutes, then carefully unroll them. If you use a homemade pie crust, roll it out into a ⅛” thick circle on a lightly floured surface.

Using a 3½-inch pastry cutter, cut twelve circles. Center a dough circle over a mini tart mold and gently press the dough down. Then gently press the dough against the fluted edges. Repeat for remaining tart molds. Place the dough-filled tart molds on a baking sheet for easier handling. Place the tarts in the refrigerator for 20-30 minutes to chill the dough.

While the dough is chilling, dice 2½ cups of apples (about two apples), then mix together the brown sugar, flour, cinnamon, and vanilla. Add to the apples and stir to coat the apples evenly. Set aside.

Next, in a separate bowl, combine the brown sugar, oats, flour, cinnamon, ginger, nutmeg, and salt.

It’s always better to mix your dry ingredients before adding the butter. It helps to ensure that the dry ingredients are evenly mixed together.

Once your dry ingredients are well combined, add the melted butter, stirring with a fork. Using a fork helps you to fluff the topping as you stir. Using a spoon or spatula can compact your topping and cause large clumps.

Remove the tarts from the refrigerator and fill each tart with two rounded tablespoons of apples (stirring the apples frequently to mix in the liquid that collects at the bottom of the bowl). Then add one tablespoon of the topping.

Bake in a preheated oven (400°F) for 20 to 25 minutes. The crust should be beginning to brown, and the filling should be hot and bubbly.

Move the pan to a cooling rack and allow the tarts to cool for 15 minutes. When the molds are cool enough to touch, pick one up and press up on the bottom with your fingers, lifting the tart out of the mold. Remove the round mold circle from the bottom of the tart and allow the tart to finish cooling on the cooling rack. Repeat with the remaining tarts.

Serve warm or store in an airtight container in the refrigerator for up to 4 days.

Freezing the Tarts:

If you want to make a large batch to have on hand or make them ahead of time to prep for a party, these tarts freeze well. Just allow them to cool completely and place them in an airtight container or freezer bag. Then, when ready to use them, thaw to room temperature, and they are ready to serve.

Tart Pans:

Mini Apple Pie Tarts

4.96 from 24 votes

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Prep Time 30

Cook Time 20

Total Time 50

Course Dessert

Servings Mini Pies

Ingredients

2 pie crusts, store-bought or homemade
2½ cups diced apples, about 2 apples
⅓ cup brown sugar, packed
2 tablespoons flour
1 teaspoon cinnamon
1 teaspoon vanilla

Crumble Top:

¼ cup flour
½ cup quick-cooking oats
¼ cup brown sugar, packed
½ teaspoon cinnamon
¼ teaspoon ground ginger
⅛ teaspoon ground nutmeg
⅛ teaspoon salt
3 tablespoons butter, melted

Instructions

Preheat the oven to 400°F
If you use store-bought pie crusts, let them sit at room temperature for 15 minutes, then carefully unroll them.
If you use a homemade pie crust, roll it out into a ⅛" thick circle on a lightly floured surface.
Using a 3½-inch pastry cutter, cut twelve circles. Center a dough circle over a mini tart mold and gently press the dough down. Then gently press the dough against the fluted edges. Repeat for remaining tart molds. Place the dough-filled tart molds on a baking sheet for easier handling.
**If you don't have mini tart molds, you can use a standard muffin pan.
Place the tarts in the refrigerator for 20-30 minutes to allow the dough to chill before adding the filling.

Filling:

While the dough is chilling, prepare the filling. Start by peeling and dicing the apples.
Mix together the brown sugar, flour, cinnamon, and vanilla. Add to the apples and stir until the apples are thoroughly coated. Set aside.

Topping:

In a separate bowl, mix together the flour, oats, brown sugar, cinnamon, ginger, nutmeg, and salt. Once combined, add the melted butter and stir with a fork, fluffing the topping as you mix.

Putting Tarts Together:

Remove the tarts from the refrigerator. Fill each tart with two rounded tablespoons of apples (stirring the apples frequently to mix in the liquid that collects at the bottom of the bowl).
Top each tart with one tablespoon of topping.
Place the pan of tarts in the preheated oven and bake for 20 to 25 minutes, or until the crust begins to brown and the filling is bubbly.
Remove the tarts from the oven and set them on a cooling rack for 15 minutes.
Once the molds are cool enough to handle, remove the tarts by pressing up on the bottom of the molds and lifting out the tarts. Allow the tarts to finish cooling on the cooling racks.
Store cooled tarts in an airtight container in the refrigerator for up to 4 days.

Notes

**There is a link to buy these mini tart pans in the blog post.

Freezing the Tarts: If you want to make a large batch to have on hand or want to make them ahead of time to prep for a party, these tarts freeze well. Just allow them to cool completely and place them in an airtight container or freezer bag. Then, when you are ready to use them, thaw to room temperature, and they are ready to serve.

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CHOCOLATE HAUPIA CREAM PIE (TED’S BAKERY COPYCAT)

Smooth, creamy, decadent, and delicious are just some of the words I would use to describe this pie. It has the perfect balance of delicate coconut haupia and rich chocolate; this just might become your new favorite pie!

I was so excited to put this recipe together. It took several tries to get it right, and finally, here it is – Chocolate Haupia Cream Pie. My goal was to recreate the Chocolate Haupia Cream Pie from Ted’s Bakery. If you live on the island of Oahu or even if you have visited, you certainly are familiar with Ted’s Bakery on the North Shore and, more specifically, their Chocolate Haupia Cream Pie, which they are famous for.

If you have never heard of Ted’s Bakery or had Chocolate Haupia Cream Pie, here is your chance to experience this amazing slice of heaven! With the perfect blend of chocolate, coconut, and cream, it just might become your new favorite pie.

What is Haupia?

Haupia is a classic Hawaiian dessert made with coconut milk, sugar, and a thickener, usually cornstarch. Haupia thickens into a Jell-O-like consistency that is smooth, delicate, and creamy. Haupia is often served as a stand-alone dessert eaten at luaus or with Hawaiian plate lunches. But you will also find haupia layered on other desserts, like this one, for unique and delicious combinations. Combining chocolate and haupia is a winning combination as the chocolate and coconut from the haupia complement each other perfectly.

Ingredients:

You only need a few simple ingredients:

One 9-inch pie crust
cornstarch
water
milk
coconut milk, full-fat
salt
sugar
coconut extract
semi-sweet bakers chocolate

Making Chocolate Haupia Cream Pie:

The first step is making a homemade pie crust or using a premade frozen pie crust. Bake the pie crust per the directions and allow it to cool completely.
While the pie crust is cooling, begin making the haupia pie filling
Start by combining the cornstarch and water, stirring until completely smooth. Set aside.
I like to chop up the chocolate ahead of time to get the pie filling put together quickly. Chop up 4 ounces of baker’s chocolate into small pieces. Add to a microwave-safe bowl and set aside for now. You will melt it later.
In a medium saucepan, combine the milk, coconut milk, salt, and sugar. Heat over medium to medium-high heat, stirring frequently, and bring almost to a boil (you should start to see bubbles, but do not allow it to come to a full boil).
Immediately remove it from the heat and whisk in the cornstarch mixture. Return the pan to the stovetop and turn the heat down to medium-low. Continually whisk for 10 to 15 minutes. The mixture should thicken to the consistency of thick yogurt. Be sure to cook the haupia for the full 10 to 15 minutes! The cooking time is critical to the haupia setting as it cools. The number one reason haupia fails to set is that it was not cooked long enough. Be patient!
Remove from the heat and stir in 2 teaspoons of coconut extract. Allow to cool for a few minutes.
While the haupia cools slightly, microwave the chopped-up chocolate in 15-20 second intervals, stirring between each interval. The chocolate is done when only a few small chunks of chocolate remain (stopping at this point prevents scorching of the chocolate). Then stir the chocolate until it’s completely melted and smooth.
Add to the melted chocolate about 1¾ cups of haupia. Stir until combined well. Pour into the cooled pie crust, smoothing into a flat, even layer. Place the pie in the refrigerator for 5 minutes to allow the chocolate to set up a bit. If you were to pour the haupia right on top, you would not have nice clean, even layers.

Meanwhile, whisk the remaining haupia to prevent lumps from forming. After the pie has chilled for 5 minutes, remove it from the refrigerator and pour the remaining haupia onto the pie. Smooth the haupia into an even layer.
Return the pie to the refrigerator and allow it to chill for at least 4 hours.
When you are ready to serve, top the pie with whipped cream or cool whip and shaved chocolate (optional). **For a more authentic Ted’s Pie look, use a star tip to pipe the whipped cream or cool whip onto the pie.

Chocolate Haupia Cream Pie

4.95 from 19 votes

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Prep Time 30

Chill Time 4

Course Dessert

Servings servings

Ingredients

1 9-inch pie crust, frozen or homemade

Haupia

6 tablespoons cornstarch
⅓ cup water
1½ cup milk
1 14-ounce can coconut milk, full fat
⅛ tsp salt
1 cup sugar
2 teaspoons coconut extract
4 ounces semi-sweet bakers chocolate, do not use chocolate chips

Garnish

whipped cream or cool whip
shaved chocolate

Instructions

Prebake either a frozen or homemade pie crust. Allow to cool completely.

Haupia

Combine the cornstarch and water, stirring until smooth. Set aside.
Chop up 4 ounces of baker's chocolate into small pieces. Add to a microwave-safe bowl and set aside for now.
In a medium saucepan, combine the milk, coconut milk, salt, and sugar. Heat over medium to medium-high heat, stirring frequently, bring almost to a boil (you should start to see bubbles, but do not allow it to come to a full boil).
Immediately remove it from the heat and whisk in the cornstarch mixture. Return the pan to the stovetop and turn the heat down to medium-low. Continually whisk for 10 to 15 minutes. The mixture should thicken to the consistency of thick yogurt. Be sure to cook the haupia for the full 10 to 15 minutes!
Remove from the heat and stir in 2 teaspoons coconut extract. Allow to cool for a few minutes.
While the haupia cools slightly, microwave the chopped-up chocolate in 15-20 second intervals, stirring between intervals. The chocolate is done when only a few small chunks of chocolate remain (stopping at this point prevents scorching the chocolate). Then stir the chocolate until it's completely melted and smooth.
Add to the melted chocolate 1¾ cups of haupia. Stir until combined well. Pour into the cooled pie crust, smoothing into a flat, even layer. Place the pie in the refrigerator for 5 minutes to allow the chocolate to set up a bit.
Meanwhile, whisk the remaining haupia to prevent lumps from forming. After the pie has chilled for 5 minutes, remove it from the refrigerator and pour the remaining haupia onto the pie. Smooth the haupia into an even layer.
Return the pie to the refrigerator and allow it to chill for at least 4 hours.
**For a more authentic Ted's Pie look, use a star tip to pipe the whipped cream or cool whip onto the pie.

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LILIKOI CHIFFON CREAM PIE

Light, fluffy, refreshing, and oh-so-indulgent! Top with whipped cream and toasted coconut, and you have pie perfection!!

This pie is one of our favorite ways to use our lilikoi fruit. I have made this pie so many times I can make it in my sleep. It’s light, fluffy, tangy, and so indulgent! Adding the whipped cream and toasted coconut to the pie makes for pure perfection (so don’t skip either)!

This pie recipe is from Hawaii’s beloved chef Sam Choy. If you are from Hawaii or have lived here for any length of time, I’m sure you are familiar with Sam Choy and have certainly dined at one of his restaurants. He has several highly successful restaurants in Hawaii, San Diego, and Tokyo. This particular recipe comes from his cookbook Sam Choy’s Island Flavors. This cookbook is full of amazing recipes, and his lilikoi chiffon cream pie is just one of the many recipes we love!

Tips on Making this Pie:

You can use a frozen pie crust or a homemade one. Use pie weights to keep your pie crust from puffing up during baking. Allow it to cool completely before adding the pie filling.

Use fresh lilikoi juice if possible. Processed lilikoi juice almost always has sugar added. If you are using processed or frozen lilikoi juice with added sugar, reduce the sugar in the pie filling from 1/2 cup to 1/4 cup. But make sure it is lilikoi juice and not syrup.
Use unflavored powdered gelatin, which will thicken and stabilize the pie filling. The easiest way to soften the gelatin is to soak it in 1/4 cup of cold water for 5 minutes. Stir to moisten all the gelatin. After the 5 minutes, heat it in the microwave for 10 to 15 seconds. It should be melted and translucent. Set aside.
After you separate the egg yolks and egg white, set the egg whites aside. Beat the egg yolks until slightly thickened, then add the salt, lilikoi juice, and 1/2 cup sugar. Mix this well.
Heat the egg/lilikoi mixture in a small saucepan over medium heat until slightly thickened, stirring constantly. This only takes about 15 minutes, but do not bring it to a boil, turn the heat down if needed.

Remove from heat and stir in the melted gelatin and lemon zest. Allow the mixture to cool for 10 minutes.
Meanwhile, use an electric beater to beat the egg whites and 1/2 cup sugar until you have stiff peaks. How do you know you have stiff peaks? Turn the beater right-side up, and those peaks should hold proudly! They should point straight up without collapsing (or maybe a little bit just at the tips).

Pour the pie filling into the egg whites and fold together until completely incorporated. Pour into the cooled pie crust. Chill in the refrigerator for 3 to 4 hours.

Toasted coconut adds something special to this pie. To me, it’s just not complete without it! Toasting coconut is incredibly easy to do. While the pie is chilling, you can toast the coconut. I prefer to do mine on the stovetop. Coconut does burn easily, and toasting it on the stovetop allows you to keep a close eye on it.
1. Place the desired amount of shredded coconut in a large skillet.
2. Cook over medium-low heat, stirring frequently until the flakes are mostly golden brown (about 10 to 15 minutes).
3. If the coconut is sweetened, it tends to brown faster, so it will take less time.

To serve, top with whipped cream or cool whip and sprinkle with the toasted coconut. Enjoy!

Lilikoi Chiffon Cream Pie

Light, fluffy, refreshing, and oh-so-indulgent! Top with whipped cream and toasted coconut, and you have pie perfection!!

4.77 from 17 votes

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Prep Time 20

Cook Time 15

Chill Time 4

Course Dessert

Servings servings

Ingredients

Pie Filling:

1 baked 9-inch pie shell
1 tablespoon unflavored gelatin
¼ cup cold water
4 eggs, separated
½ teaspoon salt
½ cup fresh lilikoi juice
1 cup granulated sugar, divided
2 teaspoons lemon zest

Garnish:

whipped cream
shredded coconut, toasted (See notes for instructions)

Instructions

Bake premade or homemade pie crust according to instructions. Set aside to cool completely.

Lilikoi Pie Filling:

In a small microwave-safe bowl, soften the powdered gelatin in ¼ cup cold water, stirring to moisten all the gelatin. Let it stand for 5 minutes. Microwave for 10 to 15 seconds until the gelatin is translucent. Set aside.
Separate the egg yolks from the egg whites. In a medium bowl, beat the egg yolks until thickened. Add to the egg yolks; salt, lilikoi juice, and ½ cup sugar. Mix well.
Add the egg mixture to a small saucepan and heat over medium heat until thickened, about 15 minutes, stirring constantly. Add the gelatin mixture and stir until dissolved. Remove from heat.
Zest one lemon or until you have 2 teaspoons of zest. Stir the lemon zest into the pie filling and allow to cool for 10 to 15 minutes.
While the pie filling is cooling, beat the egg whites with the remaining ½ cup sugar until stiff peaks form. Pour lemon filling into the bowl with egg whites, and fold together until completely combined.
Pour the filling into the baked and cooled pie crust and chill in the refrigerator until firm (about 3-4 hours). Top with whipped cream and toasted coconut and serve.
Keep pie covered in the refrigerator. The pie will stay fresh for 3 to 4 days.

Notes

Toasting Coconut:

Stove Top Method

Place the desired amount of coconut in a large skillet.
Cook over medium-low heat, stirring frequently until the flakes are mostly golden brown.
If the coconut is sweetened, it tends to brown faster, so it will take less time.

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PUMPKIN HAUPIA PIE

A winning twist on a classic! This recipe turns a delicious, classic pumpkin pie into a whole new experience with the smooth, delicate flavor of coconut haupia. This just might become your new favorite pie!

I absolutely love pumpkin pie! Well, actually, anything made with pumpkin gets me excited! One of the reasons fall is my favorite season is that it is completely acceptable to be obsessed with pumpkin for a few months. When I say obsessed, I mean pumpkin pancakes, pumpkin donuts, pumpkin coffee cake, pumpkin rolls, pies, cookies, bread, and the list goes on and on. Thank goodness my family shares in my love of pumpkin! And pumpkin haupia pie tops the list of favorites in our house!

Pumpkin haupia pie takes a classic recipe – which on its own is amazing! – and makes it delicious in its own unique way. What is Haupia? Haupia is a classic Hawaiian dessert made with coconut milk, sugar, and a thickener, usually cornstarch. Haupia thickens into a Jell-O-like consistency that is smooth, delicate, and creamy. Haupia is often served as a stand-alone dessert eaten at luaus or served with Hawaiian plate lunches. But you will also find haupia layered on other desserts, like this one, for unique and delicious combinations. Combining pumpkin pie with haupia is a winning combination as the pumpkin and coconut from the haupia complement each other perfectly.

For this Recipe:

You will need a 9-inch deep-dish pie crust. You can make your own or buy a pre-made, frozen crust. I like to make my own, but I will buy a pre-made crust from time to time to save time. The best reason for making your own pie crust is there are fewer ingredients than in a store-bought crust. When you make your own, you don’t need all the preservatives and stabilizers that go into a store-bought crust. A homemade pie crust only has 4 ingredients: flour, salt, butter, and shortening. With some practice, you’ll be making your own pie crust with ease. I am putting together a post on making a homemade pie crust, so stay tuned!

Start by preheating your oven to 425°F. If you bought a premade pie crust, allow it to sit at room temperature for 15 minutes. Meanwhile, mix your pumpkin pie ingredients. This is half of the normal pumpkin mixture you would make for a full pumpkin pie.
In a small bowl, combine the brown sugar, cinnamon, salt, ginger, and cloves.
In a medium bowl, beat the eggs and then stir in the pumpkin. Add the sugar mixture to the pumpkin. Then slowly stir in the evaporated milk. Mix well. Pour everything into the prepared pie crust.
I always use either a pie crust shield or aluminum foil to protect the pie crust’s edge and keep it from over-browning or burning. If you do not have a pie crust shield, you can cut a circle out of aluminum foil, a little larger than the top of your pie. Fold the circle in half and cut out the center. You’ll want to have an aluminum foil ring that is about an inch wide around the edges. Lay it on top of your pie, and gently bend the foil so it protects the exposed pie crust. You can remove the foil for the last 5 to 10 minutes if you desire a little browning on your pie crust.
Bake the pie for 8 minutes at 425°F, then turn down the oven and bake at 350°F for 20 to 30 minutes. Always check to see if the pumpkin is cooked all the way through by inserting a knife into the center of the pie. If the knife comes out clean, you know the pie is done. If some of the pie filling clings to the knife, bake for an additional 5 minutes and check again. Repeat until done.
Allow the pie to completely cool on a wire rack before making the haupia. Typically it takes about 1 1/2 hours to cool to room temperature.

For the Haupia:

In a small bowl, mix the cornstarch and milk. Mix until the cornstarch is completely dissolved in the milk with no remaining lumps.
In a medium saucepan, over medium heat, add the coconut milk and sugar, and bring to a simmer – but do not boil (it should just start to bubble). Remove from heat, and whisk in the cornstarch mixture. Lower the heat to medium-low, and place the haupia back on the heat. Continually whisk for 10 to 15 minutes until the haupia thickens to a yogurt-like consistency. If it is not thickening up enough, turn the heat up slightly. Even if it reaches the desired thickness, you must cook for 10 to 15 minutes.
Remove the haupia from the heat, stir in the vanilla, continue stirring for a couple of minutes while it cools; this step helps it cool slightly before adding it to the pie; it also prevents lumps from forming. Finally, pour the haupia onto the pumpkin pie. Smooth out the top and refrigerate until the haupia is completely set about 3-4 hours.

Haupia not setting?

The number one reason haupia does not set is that you did not cook it long enough. Once you’ve added the cornstarch mixture, you should be cooking your haupia for 10 to 15 minutes, stirring constantly – even if it reaches the desired thickness. Cooking for this length of time is critical in getting haupia to set.
If you have not fully dissolved the cornstarch in the milk, you may end up with lumps of cornstarch, resulting in lumpy haupia. Make sure that when you mix the cornstarch with milk, that the cornstarch is completely dissolved, and there are no lumps.
To ensure a smooth haupia without lumps, be sure to use a whisk. A whisk works to smooth out the haupia and prevents lumps from forming while cooking.

Serve with whipped cream and chopped toasted pecans.

Pumpkin Haupia Pie

4.55 from 11 votes

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Course Dessert

Servings servings

Ingredients

1 9-inch deep dish pie crust, frozen or homemade

Pumpkin Pie Filling

½ cup brown sugar, packed
½ teaspoon cinnamon
¼ teaspoon ground ginger
⅛ teaspoon ground cloves
¼ teaspoon salt
2 eggs
1 ¼ cup 100% pure pumpkin
¾ cup evaporated milk

Haupia:

5 tablespoons cornstarch
½ cup milk
1 can coconut milk, full fat
¼ cup + 2 tablespoons sugar
pinch of salt
1 teaspoon vanilla

Optional Toppings:

whipped cream
toasted, chopped pecans

Instructions

If using a frozen pre-made pie crust, allow it to sit at room temperature for 15 minutes.
Preheat oven to 425°F.

Pumpkin Layer:

In a small bowl, mix brown sugar, cinnamon, salt, ginger, and cloves.
Beat eggs in a medium bowl, then stir in 1 ¼ cup pumpkin and sugar mixture.
Slowly stir in ¾ cup evaporated milk. Pour into the prepared pie shell.
Cover the edges of your pie crust with either aluminum foil or a pie crust shield. (See notes)
Bake for 8 minutes at 425°F, then reduce the temperature to 350°F. Continue baking for 30-40 minutes. Check if the pie is done by sticking a knife into the center of the pie. If the knife comes out clean, the pie is done. If the pumpkin filling clings to the knife, bake for an additional 5 to 10 minutes and check again, repeating until pie is done.
Cool on a wire rack for about 1½ hours.

Haupia Layer:

After the pie has cooled for 1½ hours, begin making the haupia.
In a small bowl, mix the cornstarch and milk. Make sure the cornstarch is completely dissolved in the milk, set aside.
In a medium saucepan, add coconut milk and sugar. Heat over medium heat, stirring frequently, bringing almost to a boil (you should just start to see bubbles).
Remove from heat and whisk in the cornstarch mixture. Return to the stove and turn down the heat to medium-low. Continually whisk for 10-15 minutes. The mixture should thicken to the consistency of thick yogurt. Be sure to cook for the full 10 to 15 minutes!
Remove from the heat and stir in 1 teaspoon vanilla. Continue stirring for a couple of minutes while it cools; this step helps it cool slightly before adding it to the pie and prevents lumps from forming.
Pour the haupia mixture onto the pumpkin pie, and smooth out the top.
Refrigerate for 3-4 hours to allow the haupia to completely set.
Serve with whipped cream and chopped toasted pecans.

Notes

I always use either a pie crust shield or aluminum foil to protect the edge of the pie crust and keep it from over-browning or burning. If you do not have a pie crust shield, you can cut a circle out of aluminum foil, a little larger than the top of your pie. Fold the circle in half and cut out the center. You’ll want to have an aluminum foil ring that is about an inch wide around the edges. Lay it on top of your pie and gently bend the foil so it protects the exposed pie crust. You can remove the foil for the last 5 to 10 minutes if you desire a little browning on your pie crust.

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PUMPKIN PIE BARS

If you love pumpkin pie, you’ll love these pumpkin pie bars…You might even like them better. With a crust made from ginger snap cookies and pecans, what’s not to love?

I had so much fun creating this recipe! I love pumpkin pie, and I love thinking of different ways to enjoy the amazing flavor! The filling of these bars is similar to your standard pumpkin pie filling, but I didn’t want to do the typical graham cracker crust. Instead, I wanted the crust’s flavor to complement the pumpkin and add its own unique layer of flavor. I thought ginger snaps would be a great accompaniment, and the flavor would also stand out. Also, pecans, in my opinion, always go well with pumpkin. So I made a ginger snap and pecan crust. And it is incredible!

Most of the tweaking of this recipe was figuring out how to keep the crust from burning while allowing enough cooking time to cook the pumpkin filling all the way through. But finally, I found the trick and the perfect oven temperature! And the results are just heavenly! I’ll tell you exactly how to do it below!

On a side note: If you currently don’t have a kitchen scale, I strongly encourage you to get one. Some recipes give you measurements in ounces, like this one, and it saves you from having to guess the right amount of ingredients. You don’t need a scale with all the bells and whistles. I probably have the most straightforward scale out there (also known as the cheapest), and it gets the job done!

To make this recipe:

The first thing you’ll want to do is prepare your pan. This step will prevent your crust from burning, so don’t skip this step! Take a piece of aluminum foil, and fold it so that it only covers the inside bottom of the pan. The foil acts as a layer of insulation that keeps the crust from baking directly on the hot pan. Next, place a long piece of parchment paper on the foil. You’ll want it long enough, with enough overhang, so it will be easy to grab the ends and lift the bars out of the pan when they are cooled. Why not just use the foil to take the bars out of the pan? Aluminum foil isn’t non-stick (unless you specifically buy non-stick foil), and the bars will not easily come off the foil. However, the bars will slide right off with parchment paper, which is made to be non-stick. This makes it much easier to serve individual bars that look as good as they taste!

Once your pan is prepared, use a food processor and process the gingersnap cookies and pecans into crumbs. In case you don’t have a kitchen scale, I’ve included the amount of crumbs you should have for both the cookies and the pecans. Next, add the crumbs to a medium bowl, and stir in the sugar and salt. Finally, add the melted butter and stir with a fork until the crumbs are evenly moist.
Press the crumbs firmly into the prepared 9×13 pan, and bake for 8 minutes. When the crust is done, remove it from the oven and set it aside. Be sure to leave the oven on since you will be putting the bars right back in – no need to wait for the crust to cool.
While the crust is baking, begin preparing the pumpkin filling. This is made pretty much the same way you make pumpkin pie.
Combine the brown sugar, salt, cinnamon, ginger, and cloves. Set it aside.
In a separate bowl, beat the eggs with a whisk or a handheld mixer. Add the eggs to the pumpkin and sugar mixture. Stir it well. Then add the evaporated milk, and stir until completely incorporated.
Pour the pumpkin mixture over the crust, and return the pan to the oven, baking for 30 to 40 minutes. Your pumpkin bars are done when the center is no longer jiggly, and a knife inserted into the center comes out clean.
Allow the bars to cool completely on a cooling rack. Once they have cooled, cover and put them in the refrigerator for 3 to 4 hours to chill.

When you are ready to serve the bars, pull up on each side of the parchment paper – and in a quick motion – lift the bars out and onto a cutting board. Cut the bars into the size of squares you want. Add a dollop of cool whip or whipped cream, and sprinkle with chopped, toasted pecans.

Pumpkin Bars

If you love pumpkin pie, you'll love these pumpkin pie bars...You might even like them better. With a crust made from ginger snap cookies and pecans, what's not to love?

5 from 4 votes

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Prep Time 25

Cook Time 40

Course Dessert

Servings servings

Equipment

9 x 13 inch pan

Ingredients

Crust:

12 ounces ginger snap cookies, about 2 ½ cups of crumbs
4 ounces pecan halves, or one rounded cup about 1 cup of crumbs
¼ cup sugar
½ teaspoon salt
½ cup butter, melted

Pumpkin Filling:

1 cup brown sugar, packed
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ginger
½ teaspoon cloves
4 eggs
1 can pure pumpkin, 15 ounces
1 can evaporated milk, 12 ounces

Instructions

Preheat the oven to 350°F. Line only the bottom of a 9x13 baking pan with aluminum foil, folding the foil so it just covers the bottom. This helps to keep the crust from burning during the long baking time. On top of the foil, add parchment paper, allowing for enough overhang to easily remove the bars from the pan. Set aside.

To make the crust:

Using a food processor, pulse the cookies and pecans together into crumbs.
Add the crumbs to a medium bowl, and stir in the sugar and salt. Then add the melted butter, and stir with a fork until everything is evenly incorporated.
Press tightly into the bottom of the prepared 9x13 pan. Bake crust for 8 minutes. Leave the oven on for baking the bars.

To make the pumpkin filling:

In a medium bowl, combine the brown sugar, salt, cinnamon, ginger, and cloves. Set aside.
In another bowl, beat the eggs well. Stir the canned pumpkin and the sugar mixture into the eggs. Gradually stir in the evaporated milk.
Pour the pumpkin mixture onto the warm crust, and return to the oven, baking for 30 to 40 minutes, or until the center is no longer jiggly - and a knife inserted into the center comes out clean. If the filling does stick to the knife, bake for an additional 5 minutes and check again.
When done, remove from the oven and cool on a wire rack. Allow to cool completely, then cover and refrigerate for 2 to 3 hours. Remove the chilled bars from the pan by pulling up on the parchment paper. Cut into squares and serve with whipped cream and chopped pecans.

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