Haupia - pumpkin pie

Yield: 8 Servings

Measure Ingredient
1 can (1 lb) pumpkin
2 Eggs; slightly beaten
¾ cup Sugar
½ teaspoon Salt
1 teaspoon Ground cinnamon
½ teaspoon Ground ginger
¼ teaspoon Ground cloves
1 can (13 oz) evaporated milk
1½ cup Shredded coconut
1 9-inch unbaked pie shell
1 pack Haupia pudding mix (2 1/2 oz)
1 cup Heavy cream whipped and sweetened

Preheat electric oven to 425¡F. 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 350¡F 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 ½ cup coconut. Makes 8 servings.

Reprinted with permission from: The Electric Kitchen & Hawaiian Electric Company, Inc.

[Meal-Master compatible format by Karen Mintzias]

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