Star-Bulletin Features

Wednesday, October 31, 2001



Electric Kitchen

Haupia top makes
ono pumpkin pie

"The Electric Kitchen" features Regina Ting with "Hawaiian Thanksgiving" recipes during the first half of November.

It airs at 9:30 a.m. Sunday, 8:30 p.m. Monday, 5 p.m. Tuesday and 6 p.m. Thursday on Oceanic Cable Channel 16. It also airs on Maui at 8:30 p.m. Thursday and on the Big Island at 5 p.m. Monday and 5:30 p.m. Wednesday. Here is one of her recipes. All recipes from the show are available on the Web site,

Haupia-Pumpkin Pie

>> Crust:
1-1/2 cups flour
1/2 teaspoon salt
1/2 cup shortening
4 tablespoons water
>> Filling:
1 (1-pound) can 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 (13-ounce) can evaporated milk
1-1/2 cups shredded coconut
9-inch unbaked pie shell
1 (2-1/2 ounce) package haupia pudding mix
1 cup heavy cream, whipped and sweetened

Preheat oven to 425 degrees.

To make crust: Sift flour and salt into a bowl. Using a pastry blender, fork or 2 knives, cut in shortening until mixture resembles coarse cornmeal. Sprinkle 1 tablespoon of water at a time over surface of mixture; toss lightly with a fork after each addition. Use only enough water to hold dough together. Press dough firmly into a ball. On floured board, roll out dough to 1/8-inch thickness. Fit into a 9-inch pie plate; do not stretch. Trim dough 1 inch larger than plate; turn dough under and flute. Makes one 9-inch shell.

To make filling: Combine pumpkin and eggs. Add sugar, salt and spices. Stir in milk and 1 cup of the coconut. Pour into pie shell. Bake 15 minutes; lower heat to 350 degrees and bake 40 to 45 minutes more, 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. Serves 8.

Nutritional information unavailable.

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