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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!
Course Dessert
Servings 8 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
  • 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 so sit at room temperature for 15 minutes.
  • Preheat oven to 425°F.

Pumpkin Layer:

  • In a small bowl mix together 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 1 ½ hours.

Haupia Layer:

  • After the pie has cooled for 1 ½ hours, began making the haupia.
  • In a small bowl mix together 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 yoghurt. 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, but also prevents lumps from forming.
  • Pour 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 to keep it from over browning or burning. If you do not have a pie crust shield, you can simply 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 gentle 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.