Pumpkin Haupia Pie
Makes one 9 inch pie.
Ingredients:
For the pumpkin pie filling:
1/3 cup sugar
1 tsp. cinnamon
1/2 tsp. sea salt
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
2 large eggs plus 1 large egg yolk, room temperature
2 cups unsweetened pumpkin purée
2/3 cup sweetened condensed milk (I like using sweetened condensed coconut milk)
1/3 cup heavy cream or coconut cream
2 tbsp. maple syrup
2 tsp. vanilla extract
For the haupia layer:
1/3 cup sugar
Pinch of sea salt
1/4 cup tapioca starch
2 cups coconut milk, divided
Directions:
Preheat the oven to 425°F. Take your pie dough out of the fridge and roll it out into a circle that’s about 14in round. Place the rolled out dough into a pie pan, trim the edges, fold the edges under themselves then crimp. Put the pan into the fridge and chill for 30 minutes.
Line dough with parchment paper, leaving some overhang. Fill with pie weights or dried beans/rice. Bake until crust is just beginning to brown, about 25 minutes. Carefully remove parchment and weights and reduce oven temperature to 350°F. Brush inside of crust (not the crimped edges) with 1 large egg, beaten, and continue to bake until crust is set and beginning to lightly brown in the center, about 10 minutes. Transfer to a cooling rack and let cool for at least 30 minutes.
Preheat the oven to 325°F. In a large bowl or stand mixer with the whisk attachment, mix together the sugar, salt, and spices and mix until there are no clumps. Add the remaining ingredients and mix until smooth. Pour into the cooled pie crust.
Bake the pie until edges are set and slightly puffed but center is recessed and wobbles like Jell-O, about 60–75 minutes (it will continue to set after baking). Transfer to a cooling rack and let cool for 30-45 minutes.
While the pie is cooling, prepare the haupia.
In a medium saucepan, combine the sugar, salt, and tapioca starch. Whisk in 1 1/2 cups of the coconut milk and set the burner to medium-high heat. Whisk continuously until the mixture starts to simmer. Immediately turn the heat to medium low and whisk continuously until the mixture begins to thicken, about 3-5 minutes.
Pour in the remaining 1/2 cup of coconut milk while whisking continuously. The mixture should start to become very thick. Once it is the texture of glue, cook for about 3 more minutes, constantly whisking.
Pour the hot haupia on top of the cooled pumpkin pie. Pour until the haupia reaches about 1/4 inch below the top of the crust. You will most likely have extra haupia, just pour it into a container with a lid and store it in the fridge.
Let the pie cool for about 10 minutes then place a piece of plastic wrap on top of the haupia so it doesn’t form a film. Refrigerate the pie for at least 3 hours before serving.
*Pumpkin Pie recipe is adapted from Rick Martinez “BA’s Best Pumpkin Pie” and haupia recipe is adapted from Alana Kysar (Aloha Kitchen) haupia recipe