Ingredients:

For the Macadamia Nut Crust:

• • 1 ½ cups crushed graham crackers
  • ½ cup finely chopped macadamia nuts
  • ¼ cup shredded coconut (optional)
  • 6 tbsp unsalted butter, melted
  • 2 tbsp brown sugar
  • Pinch of salt

For the Pumpkin Layer:

• • 1 cup canned pumpkin puree
  • ½ cup coconut milk
  • ¼ cup brown sugar
  • 1 egg
  • ½ tsp ground cinnamon
  • ¼ tsp ground ginger
  • ¼ tsp ground nutmeg
  • Pinch of cloves
  • Pinch of salt

For the Haupia Layer:

• • 1 cup coconut milk
  • ½ cup water
  • ¼ cup sugar
  • ¼ cup cornstarch

Instructions:

1. Make the Crust:

• • Preheat oven to 350°F (175°C).
  • In a bowl, mix graham cracker crumbs, macadamia nuts, shredded coconut, melted butter, brown sugar, and salt.
  • Press mixture into a 9-inch pie pan, covering the bottom and sides evenly.
  • Bake for 10 minutes. Let cool.

2. Prepare the Pumpkin Layer:

• • In a bowl, whisk together pumpkin puree, coconut milk, brown sugar, egg, spices, and salt until smooth.
  • Pour into the cooled crust and bake for 30–35 minutes, or until set but slightly jiggly in the center.
  • Let cool to room temperature.

3. Make the Haupia Layer:

• • In a saucepan, whisk together coconut milk, water, sugar, and cornstarch until smooth.
  • Cook over medium heat, stirring constantly, until thickened (about 5–7 minutes).
  • Pour gently over the cooled pumpkin layer and smooth the top.
  • Chill in the fridge for at least 2 hours, or until fully set.

Optional Garnishes:

• • • Toasted coconut flakes
    • Whipped cream with a dash of cinnamon
    • Crushed macadamia nuts
    • A drizzle of caramel or liliko‘i (passion fruit) syrup