If using a frozen pre-made pie crust, allow it to sit at room temperature for 15 minutes.

Preheat oven to 425°F.

In a small bowl, mix brown sugar, cinnamon, salt, ginger, and cloves.

Beat eggs in a medium bowl, then stir in 1 ¼ cup pumpkin and sugar mixture.

Slowly stir in ¾ cup evaporated milk. Pour into the prepared pie shell.

Cover the edges of your pie crust with either aluminum foil or a pie crust shield. (See notes)

Bake for 8 minutes at 425°F, then reduce the temperature to 350°F. Continue baking for 30-40 minutes. Check if the pie is done by sticking a knife into the center of the pie. If the knife comes out clean, the pie is done. If the pumpkin filling clings to the knife, bake for an additional 5 to 10 minutes and check again, repeating until pie is done.

Cool on a wire rack for about 1½ hours.

After the pie has cooled for 1½ hours, begin making the haupia.

In a small bowl, mix the cornstarch and milk. Make sure the cornstarch is completely dissolved in the milk, set aside.

In a medium saucepan, add coconut milk and sugar. Heat over medium heat, stirring frequently, bringing almost to a boil (you should just start to see bubbles).

Remove from heat and whisk in the cornstarch mixture. Return to the stove and turn down the heat to medium-low. Continually whisk for 10-15 minutes. The mixture should thicken to the consistency of thick yogurt. Be sure to cook for the full 10 to 15 minutes!

Remove from the heat and stir in 1 teaspoon vanilla. Continue stirring for a couple of minutes while it cools; this step helps it cool slightly before adding it to the pie and prevents lumps from forming.

Pour the haupia mixture onto the pumpkin pie, and smooth out the top.

Refrigerate for 3-4 hours to allow the haupia to completely set.

Serve with whipped cream and chopped toasted pecans.