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]