Haupia-Pumpkin Pie

Harriet Miura

• 1 lb. canned pumpkin
• 2 large eggs, slightly beaten
• 3/4 C. sugar
• 1/2 tsp. salt
• 1/4 tsp. ground cloves
• 1 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 13 oz. evaporated milk
• 1 1/2 C. shredded coconut, divided
• 9″ unbaked pie shell
• 2 1/2 oz. pkg. haupia pudding mix
• 1 C. Cool Whip

Preheat oven to 425°. In a large bowl, combine pumpkin and eggs. Add sugar, salt, and spices. Stir in evaporated milk and 1 C. of the coconut. Pour mixture into pie shell. Bake 15 minutes then lower heat to 350° and bake 40 to 50 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 Cool Whip on top and sprinkle with the remaining coconut.