Ingredients:
1 can (1 lb) pumpkin
2 eggs, slightly beaten
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 can (13 oz) evaporated milk
1 1/2 cups shredded coconut
9-inch unbaked pie shell
1 pkg (2 1/2 oz) haupia pudding mix
1 cup heavy cream, whipped and sweetened
Instructions:
Preheat oven to 425 degrees. In a large bowl, combine pumpkin and eggs. Add sugar, salt, and spices. Stir in milk and 1 cup of the shredded coconut. Pour into pie shell. Bake for 15 minutes; then lower heat to 350 degrees 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 1/2 cup coconut. ENJOY!
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