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–+ servings
a slice of pumpkin haupia pie on a white plate showing creamy pumpkin filling in a flaky pie crust with a layer of haupia cream on top, topped with whipped cream swirls sprinkled with toasted coconut

Pumpkin Haupia Pie

A Hawaiian twist on a classic pumpkin pie. Take your homemade pumpkin pie recipe to the next level with a stunning two-layer pie combining pumpkin pie and coconut haupia cream!
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Prep Time 1 hour
Cook Time 50 minutes
Total Time 1 hour 50 minutes
Course Dessert
Cuisine American, Hawaiian
Servings 1 9" 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.
Keyword haupia cream pie, haupia pie, hawaiian haupia pie, Hawaiian pumpkin haupia pie, Hawaiian pumpkin pie, pumpkin haupia cream pie, pumpkin haupia pie
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