Haupia- Pumpkin Pie

Hawaii meets Thanksgiving in this mashup that’s become a holiday staple across the islands. A traditional spiced pumpkin pie bakes first with shredded coconut folded into the custard, then gets topped with a layer of haupia, the firm coconut pudding that’s a fixture at every Hawaiian luau.

The pumpkin filling is classic: canned pumpkin, eggs, evaporated milk, cinnamon, ginger, and cloves. Stirring a cup of shredded coconut into the custard before baking adds texture and reinforces the coconut theme from the bottom up. Every bite has little chewy coconut shreds running through the spiced pumpkin.

Starting the oven at a high temperature then dropping to a lower heat sets the crust quickly so it stays crisp, then lets the custard cook gently without cracking. The filling is done when it’s set around the edges but still has a slight jiggle in the center.

The haupia layer goes on after the pie has cooled completely. It sets firm in the fridge, creating a smooth, sliceable coconut layer that contrasts beautifully with the soft pumpkin beneath. Whipped cream and more shredded coconut on top finish it off.

Kitchen Tips

• Cool the pie completely before adding haupia. Warm filling will melt the pudding and the layers will blend together.
• Let the haupia cool slightly before pouring. Too hot and it can crack the pumpkin surface.
• Chill until the haupia is completely firm before slicing. Soft haupia slides off when you cut.
• Toast the remaining coconut before sprinkling for a nuttier, more fragrant garnish.

Variations

• Make haupia from scratch with coconut milk, sugar, and cornstarch if you can’t find the mix.
• Use a graham cracker crust for a sweeter base that pairs well with the coconut layers.
• Add a teaspoon of vanilla extract to the pumpkin filling for extra warmth.