1 can (1 lb.) pumpkin
2 eggs, slightly beaten
3/4 c. sugar
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
1 can (13 oz.) evaporated milk
1 1/2 c. grated coconut
1 unbaked 9" pie shell
1 pkg. (2 oz.) haupia pudding mix
1 c. heavy cream
1 tbsp. sugar

Preheat oven to 425 degrees. Combine pumpkin and eggs. Stir in sugar, salt and spices. Stir in milk and 1 cup of coconut. Pour in pie shell. Bake for 15 minutes. Lower heat to 350 degrees and bake 40-45 minutes longer until filling is set. Cool.

Prepare haupia mix as directed. Cool slightly and pour over pie. Chill until haupia is firm, before serving, whip cream stir in sugar. Spread on pie. Sprinkle with remaining coconut.