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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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I haven't tried this yet...posting so I don't lose this recipe. This recipe is shared by our Hawaiian Electric Company. The times are estimates. Ingredients:
1 (16 ounce) can pumpkin puree |
2 eggs, slightly beaten |
3/4 cup sugar |
1/2 teaspoon salt |
1 teaspoon ground cinnamon |
1 teaspoon ground ginger |
1 teaspoon ground cloves |
1 (13 ounce) can evaporated milk |
1 1/2 cups shredded coconut, divided (1 cup and 1/2 cup) |
1 (9 inch) unbaked pie shells |
1 (2 1/2 ounce) package haupia pudding mix |
1 cup heavy cream, whipped and sweetened |
Directions:
1. Preheat oven to 425 degrees F.
2. PUMPKIN LAYER:.
3. In a large bowl, combine pumpkin and eggs.
4. Add sugar, salt, and spices.
5. Stir in milk and 1 cup of the coconut.
6. Pour into pie shell.
7. Bake for 15 minutes; then lower heat to 350 degrees. Continue baking for another 40-45 more minutes or until filling is set.
8. Let the pie cool.
9. HAUPIA LAYER:.
10. Prepare haupia pudding mix according to package directions.
11. Cool slightly then pour over pumpkin layer.
12. Chill until haupia is firm.
13. Just before serving, spread whipped cream over pie.
14. Sprinkle with the remaining 1/2 cup coconut.
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