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This is a re-creation of a traditional holiday dish that is served in our home. This recipe incorporates poi into the pumpkin filling which gives it a richer, smoother texture and the crust is made with our very own Taro Brand Taro pancake mix for a buttery, crunchy crust! Make our Holiday family tradition a part of yours with this delicious pumpkin crunch recipe.

1 15 ounce can pumpkin
1 cup Taro Brand fresh frozen poi, prepared*
1 large can carnation cream
1 cup sugar
3 eggs
1/4 teaspoon cinnamon
1/2 teaspoon salt

2 cups Taro Brand Taro pancake mix
1/4 cup light brown sugar
2 blocks butter, melted

2  8 ounce packages cream cheese
1 cup powdered sugar
8 ounce container cool whip


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.



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.

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