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Hawaiian Pumpkin Haupia Pie Recipe
Pumpkin haupia pie is a Fall twist on a Hawaiian dessert called chocolate haupia pie. Ted’s Bakery on the North Shore of Oahu has been making chocolate haupia pies since 1990. As chocolate haupia pie gained popularity, pumpkin haupia pie emerged. This Fall dessert is a delicious Hawaiian twist on a classic pumpkin pie recipe. The beautiful two-layer look makes it a stunning Thanksgiving dessert recipe.
What is Pumpkin Haupia Pie?
Haupia is a simple, traditional Hawaiian dessert made with coconut milk, sugar, and a thickener like arrowroot or cornstarch. The chocolate haupia pie popularized by Ted’s Bakery builds on that base by using a pastry crust filled with two layers: chocolate haupia on the bottom and classic coconut haupia on top. Ted’s Bakery was named Hawaii’s Best Pie in 2025 and again in 2026. Their pumpkin haupia cream pie is a twist on chocolate haupia pie where classic pumpkin pie filling makes up the first layer of pie filling.
Pumpkin haupia pie is classically a flaky all-butter pie crust with a layer of homemade pumpkin pie filling topped with a second layer of coconut haupia. Decorate the pie with swirls of whipped cream and a sprinkling of toasted coconut!
What is Haupia?
Haupia (pronounced how-PEE-uh) is a traditional Hawaiian dessert sometimes referred to as coconut pudding. It is made with coconut milk, sugar, and a starch thickener. Traditionally, arrowroot starch was used, although cornstarch has become the more common option in modern recipes. Haupia sets more firmly than a typical pudding, which is why it is often served chilled, sliced into squares, and eaten as a finger dessert.
Haupia is part of Polynesian Indigenous cooking and can be traced back to at least the 1940s. In the Hawaiian language, hau means “cool” and pia means “arrowroot.” Although haupia is often thickened with cornstarch today, the original recipes used arrowroot powder as the thickener.
Haupia can be found throughout Hawaii. It’s often sold at bakeries, markets, and served at luaus and is sometimes on the dessert menu at restaurants. It’s often served on its own, or you can find it in pies (like this recipe), or in other sweet items like pastries, mochi desserts, cakes, and ice cream.
Where to Buy Pumpkin Haupia Pie
Ted’s Bakery sells pumpkin haupia cream pie just a few months out of the year as a seasonal special. The bakery is located on the North Shore of Oahu, about a one hour drive from Honolulu. Their Instagram is the easiest way to follow their new flavors and updates from the bakery. Based on their Instagram posts, pumpkin haupia cream pie usually becomes available in early November.
Step-by-Step Pumpkin Haupia Pie Recipe
Crust
Pumpkin haupia cream pie is most often seen in a flaky, all-butter pie crust. To make this pie is a classic pie crust, you’ll want a fully baked pie shell. However, if a pastry crust is intimidating, this pumpkin haupia pie also works in a crumb crust, like a graham cracker crust, or a gingersnap crust for a festive holiday twist.
Homemade Pumpkin Pie Filling Recipe
Ingredients
- 1 dark, blind-baked pie shell
- 7.5oz (½ can) pumpkin puree (¾ cup)
- 3¼ oz sweetened condensed milk (⅓ cup)
- 3oz evaporated milk (6T)
- 37g (3T) brown sugar
- 2 eggs
- 1½t cinnamon
- 1t ginger
- ¼t nutmeg
- ⅛t cloves
1.
Preheat your oven to 325°F (160°C).
2.
In a large mixing bowl, whisk together the brown sugar, spices (cinnamon, ginger, nutmeg, cloves, and salt), condensed milk, and pumpkin puree. Mixing the spices in with the sugar and thick ingredients first helps keep them from clumping.
3.
Whisk in the eggs until they’re fully combined, and then whisk in the evaporated milk.
4.
Slowly pour the pumpkin pie filling into the pie crust, filling it right up to the top edge, just before it starts to overflow. Pour slowly and evenly, and pop any large bubbles with a toothpick or fork.
5.
Bake the pie for 40 minutes, or until the edges of the filling are set, while the center is still slightly jiggly.
6.
Let the pie cool at room temperature for 30 minutes, and then at least two hours in the refrigerator before making the haupia cream filling.
Haupia Cream Filling Recipe
Ingredients
- 1⅛c Full-Fat Coconut Milk (266mL)
- ½c Whole Milk (118mL)
- 3T Cornstarch (24g)
- ½c Sugar (100g)
1.
In a medium pot that holds at least 4 quarts, whisk together the cornstarch and sugar. This step helps separate and break up any clumps of cornstarch.
2.
Add about half of the milk and whisk until the mixture is smooth. This helps the cornstarch dissolve evenly before the remaining liquid is added.
3.
Add the rest of the milk along with the coconut milk, then whisk everything together thoroughly. If you notice any lumps, strain the mixture through a fine mesh strainer to create a smooth base.
4.
Place the pot over low heat and whisk constantly while the mixture cooks. Continue whisking until the haupia thickens and reaches a thick, pudding-like consistency. This process usually takes 15 to 20 minutes and is essential for helping the pie set properly.
Note: Constant whisking prevents scorching.
5.
Carefully pour the remaining haupia cream over the cooled pumpkin pie filling. Gently spread the top layer until it is even and smooth using an offset spatula or spoon.
6.
Press a piece of plastic wrap directly onto the surface of the haupia to prevent a skin from forming as it cools.
7.
Chill the pie in the refrigerator for at least 3 hours or overnight so the layers can firm up and fully set.
Whipped Cream Topping
A whipped cream topping isn’t necessary for a delicious pumpkin haupia pie, but it’s one of my favorite toppings for this pie.
Ingredients
- 1½ c Heavy Whipping Cream, cold
- ¼c Powdered Sugar, sifted (60g)
- ½t Vanilla Extract
1.
In a stand mixer fitted with the whisk attachment, combine the cold heavy cream, sifted powdered sugar, and vanilla extract. Whip on medium-high speed until stiff peaks form and the cream holds its shape.
2.
Spread the whipped cream evenly over the chilled haupia filling using an offset spatula or the back of a spoon. For a more decorative look, transfer it to a piping bag and pipe rosettes or swirls across the top.
Pro Tip: Sifting your powdered sugar is an important step to prevent clumps in your whipped cream. You can shake the powdered sugar through a fine-mesh sieve to sift it.
Haupia Pie Variations
- Chocolate Haupia Pie: The haupia pie that started it all, and the most well-known of all haupia pies. Chocolate haupia cream pie is a layer of chocolate haupia cream topped with a second layer of classic haupia cream for a stunning two-layered pie.
- Okinawan Sweet Potato Haupia Pie: This version features a vibrant purple base layer made from Okinawan sweet potatoes. The base is similar to an unspiced sweet potato pie, but because purple sweet potatoes are used, the filling takes on a naturally bold purple color. The pie is then topped with a layer of classic haupia and sometimes finished with whipped cream for extra richness.
- Crust Variations: Haupia pie works well in many types of crusts. If a flaky pie crust feels challenging or time consuming, the pie turns out equally well in a simple crumb crust.
Other Fun Pumpkin Pie Variations
Pumpkin pie is one of the most popular pies in the US. And like any incredibly popular dessert recipe, lots of creative and delicious variations have popped up over the years. Here are some of the most popular pumpkin pie variations.
- Classic Pumpkin Pie: Nothing beats a good ol’ classic pumpkin pie. A silky, spiced pumpkin custard baked inside of a pie crust, pumpkin pie was included in the first cookbook published in America all the way back in 1796.
- Pumpkin Meringue Pie: Give a classic pumpkin pie a fun, retro twist by topping it with toasted meringue.
- Maple Pumpkin Pie: For an extra festive flavor and a little bit of a twist, sweeten your pumpkin pie filling with some maple syrup.
- Pumpkin Praline Pie: If you can’t decide between pumpkin pie or pecan pie, pumpkin praline pie is the perfect choice! A classic homemade pumpkin pie topped with crunchy pecan praline.
- Chocolate Pumpkin Pie: Pumpkin and chocolate go surprisingly well together. Chocolate pumpkin pie is a delicious early fall dessert recipe, and it’s perfect as a Halloween dessert.
- No-Bake Pumpkin Pie: This easy but delicious version of pumpkin pie doesn’t need an oven at all. It’s made with a no-bake pumpkin cheesecake filling in a delicious crumb crust.
- Pumpkin Cheesecake Pie: Why make a classic pumpkin pie when you can make a pumpkin cheesecake? Bake a beautiful swirled pumpkin cheesecake pie.
How to Store Pumpkin Haupia Pie
Haupia is traditionally served cold, and this pie is also best enjoyed fully chilled. The word hau even means “chilled” in Hawaiian. Store the finished pie in the refrigerator for three to five days. If you want to keep it longer, freeze the pie without the whipped cream topping.
When freezing, let the pie thaw in the refrigerator before serving, then add fresh whipped cream. Whipped cream does not freeze well and will separate once thawed, so it should always be added after the pie has defrosted. Keep in mind that while haupia can be frozen, the texture may change slightly after thawing and can become a bit chewier than when freshly made.
We’d love to see your pumpkin haupia pie creations! If you give this recipe a try, tag @doggone_baking on social media so we can share in the baking fun.
Pumpkin Haupia Pie
Ingredients
Crust
Homemade Pumpkin Pie Filling
- ¾ cup Pumpkin Puree (7½oz)
- ⅓ cup Sweetened, Condensed Milk (3¼oz)
- 6 tbsp Evaporated Milk (3oz)
- 3 tbsp Brown Sugar (37g)
- 2 Eggs
- 1½ tsp Cinnamon ground
- 1 tsp Ginger ground
- ¼ tsp Nutmeg ground
- ⅛ tsp Cloves ground
Coconut Haupia Cream
- 1⅛ cup Full-Fat Coconut Milk (266mL)
- ½ cup Whole Milk (118mL)
- 3 tbsp Cornstarch (24g)
- ½ cup Granulated Sugar (100g)
Whipped Cream
- 1½ cups Heavy Whipping Cream (355mL) cold
- ¼ cup Powdered Sugar (90g) sifted
- ½ tsp Vanilla Extract
Instructions
Make the Pumpkin Pie Layer
- Preheat your oven to 325°F (160°C).
- In a large mixing bowl, whisk together the brown sugar, spices (cinnamon, ginger, nutmeg, cloves, and salt), condensed milk, and pumpkin puree. Mixing the spices in with the sugar and thick ingredients first helps keep them from clumping.
- Whisk in the eggs until they’re fully combined, and then whisk in the evaporated milk.
- Slowly pour the pumpkin pie filling into the pie crust, filling it right up to the top edge, just before it starts to overflow. Pour slowly and evenly, and pop any large bubbles with a toothpick or fork.
- Bake the pie for 40 minutes, or until the edges of the filling are set, while the center is still slightly jiggly.
- Let the pie cool at room temperature for 30 minutes, and then at least two hours in the refrigerator before making the haupia cream filling.
Make the Haupia Cream Layer
- In a medium pot that holds at least 4 quarts, whisk together the cornstarch and sugar. This step helps separate and break up any clumps of cornstarch.
- Add about half of the milk and whisk until the mixture is smooth. This helps the cornstarch dissolve evenly before the remaining liquid is added.
- Add the rest of the milk along with the coconut milk, then whisk everything together thoroughly. If you notice any lumps, strain the mixture through a fine mesh strainer to create a smooth base.
- Place the pot over low heat and whisk constantly while the mixture cooks. Continue whisking until the haupia thickens and reaches a thick, pudding-like consistency. This process usually takes 15 to 20 minutes and is essential for helping the pie set properly.
- Carefully pour the remaining haupia cream over the cooled pumpkin pie filling. Gently spread the top layer until it is even and smooth using an offset spatula or spoon.
- Press a piece of plastic wrap directly onto the surface of the haupia to prevent a skin from forming as it cools.
- Chill the pie in the refrigerator for at least 3 hours or overnight so the layers can firm up and fully set.
Make the Whipped Cream Topping
- In a stand mixer fitted with the whisk attachment, combine the cold heavy cream, sifted powdered sugar, and vanilla extract. Whip on medium-high speed until stiff peaks form and the cream holds its shape.
- Spread the whipped cream evenly over the chilled haupia filling using an offset spatula or the back of a spoon. For a more decorative look, transfer it to a piping bag and pipe rosettes or swirls across the top.
About Me
In 2016, I left my office job and became a professional baker. These days I spend my days testing recipes and baking pies while my two dogs snooze happily nearby.
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