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Haupia Pumpkin Pie - Gluten-and-Dairy-free

Transform your pumpkin pie with one extra step into a rich, creamy Island treat, Haupia Pumpkin Pie. The smooth, mildly sweet haupia layer won’t take you much more time than to make the pie. It's tasty and impressive-looking, as well as gluten-and-dairy-free.
Course Dessert, Pie
Cuisine Hawaiian
Keyword coconut milk, dairy-free, easy recipe, Gluten-free, haupia, haupia pumpkin pie, island dessert, vegan option
Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Servings 8 servings
Author Beth


For the gluten-free pie crust

  • 1 3/4 cups blanched almond flour
  • 1/4 teaspoon fine sea salt
  • 2 tablespoons coconut oil
  • 2 tablespoons ground flax seed
  • 2 tablespoons water

For the Pumpkin pie layer:

  • 2 eggs or flax eggs: 2 tablespoons ground flax seed + ⅓ cup water*
  • 14.5 ounces pumpkin 1¾ cups
  • 8 ounces coconut cream from the top of the can of coconut milk
  • cup organic cane sugar
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • teaspoon ground cardamom optional

For the haupia

  • 1 can 13.5 oz full-fat coconut milk (or 12 ounces frozen coconut milk)
  • 3 tablespoons sugar organic cane sugar
  • 5 tablespoons cornstarch
  • 1/2 cup water plus 2 tablespoons if using frozen coconut milk


For the gluten-free pie crust

  • Preheat the oven to 350 degrees F. 
  • Combine the almond flour, sea salt, ground flax seed and coconut oil in a food processor. Whiz until the coconut oil is well blended in. 
  • Add the water and pulse until the crust gathers into a ball. 
  • Dump the crust into the pie pan and, using your hands, press it evenly across the bottom and up the sides. 
  • Bake for 10 minutes, until the crust is evenly set but not browned. 
  • Allow to cool while assembling the pie layer. 

For the pumpkin pie layer

  • Preheat oven to 400 degrees F.
  • Using the same food processor bowl as for the crust, process the eggs until just beaten, then stir in the pumpkin and pulse until mixed. Add the coconut cream. (If using flax eggs, add them here). Process until all is blended.
  • Sprinkle in the sugar and pulse until mixed in. Then add the rest of the dry ingredients and mix until you can’t see any bits of coconut cream. Pour the pumpkin pie filling into the baked pie shell. 
  • Bake at 400 for 15 minutes, then reduce the heat to 325 and bake for another 50-60 minutes until the crust begins to brown slightly and the center of the pie barely jiggles. It may take longer; let the browning of the crust be your guide.
  • Allow the pie to cool, then chill it in the refrigerator for at least an hour. 

For the haupia

  • Put coconut milk and sugar into a saucepan and bring to a simmer on low heat.
  • In a bowl (or to save dishes, in the empty coconut milk can), combine water and cornstarch and stir until the cornstarch is dissolved. 
  • Pour cornstarch mixture into the simmering coconut milk. Stirring frequently, cook over medium heat until mixture thickens. Continue cooking until mixture starts to get translucent, and the spoon leaves a path when you stir. Remove from the heat and let cool for about 5 minutes until no longer hot.
  • Pour over the pie and spread evenly. If there is any extra, pour into a small rectangular dish. Chill the pie and the extra haupia at least 2 hours until the haupia layer is firm.


*If using flax eggs, stir them together first so that the flax and water can gel before you add them to the other liquid ingredients.