This week we have a tried and true dessert with a local twist that’s sure to be a hit at your next holiday party. Created by Cooking Hawaiian Style founder, Frank’s mother, Thyra Abraham, Thyra says everyone loves Pumpkin Crunch and living in Hawaii we love our Poi, so why not put them together. Try this Poi pumpkin crunch and be the talk of the party. If you don’t have access to poi you can now order online at it will come to your door frozen. I have used the frozen poi many times and it tastes pretty fresh. Taro Brand has a good poi and it’s nicely packed too.
Mahalo Mama Abraham for this scrumptious recipe. Enjoy the Poi Pumpkin Crunch!
Preheat oven to 350 degrees. Grease a 9×13 pan and line with waxed paper. In a bowl, combine pumpkin, poi, cream, sugar, eggs, cinnamon and salt. Mix by hand or with an electric mixer until ingredients are mixed well. Pour mixture into greased and lined pan. Sprinkle the Taro Brand Taro pancake mix, brown sugar and nuts evenly over the pumpkin mixture. Drizzle melted butter evenly over entire pancake mixture, especially the edges. Bake in oven for 50-60 minutes. Insert a toothpick in center and test to see if the filling is cooked. If not, continue cooking for 5 -10 more minutes. Be careful not to burn.Frosting
Mix cream cheese and powdered sugar with electric mixer until smooth and frost. Before serving, add final layer of cool whip.
* To prepare fresh frozen poi, allow frozen poi to thaw for 2 hours. Break poi into small pieces and place in a microwave-safe dish. Ad 1/4 cup water and microwave on high for 4 minutes. Carefully remove from microwave and stir vigorously with a fork. Cover bowl and refrigerate until ready to use. Allow to cool to room temp before using in this recipe to prevent cooking the eggs.