• If you haven't already make the Kalabasa Halaya first. Leave to cool overnight in the refigerator.

Make The Pie Crust

• Let's make the pie crust first. You will need a food processor. If you don't have one, you can place the graham crackers in a ziplock bag and use a bottle or rolling pin to make the crumbs.
• Put 9 full size graham crackers in a food processor process until you get fine crumbs. Then add in ½ cup milk powder, ½ Cup sugar, pinch of salt. Mix for a few seconds until combined and then add in ½ cup melted butter. Process again for a few seconds until you get a texture of wet sand.
• Next prepare your pie tin. You will need a 9 inch tin with a removable base. Spray it with coconut oil or baking spray.

  Transfer the crumbs in to the tray and use a flat bottomed glass to help press the crust into place. 

  Use your hands to help press down the edges.

  Place in the freezer while you make the filling.

Make The Pie Filling

• Place both the 2 cups of Kalabasa Halaya and 8oz of mascarpone cheese into a food processor. You can also just mix it in a bowl with a wooden spoon.
• Blend until nice and smooth.
• Take the frozen pie crust out of the freezer and transfer the pie filling into the middle of it.
• Spread with an offset spatula or knife or spoon.
• Place in the refrigerator to set for at least 4 hours.

How to Unmold

• To take off the pie tin wrap the bottom of the pie in warm towels to help loosen. 

  Do not put the pie in a warm water bath as the water will seep through the tin and make it super soggy.

  Then place the Pumpkin Pie on top of a glass while you pull the tin off. Transfer to a serving plate right away.

  The bottom of the pan will still be there for support.

How To Serve Your Filipino Pumpkin Pie

• Slice into individual servings and serve with some coco whip.