Pineapple Pumpkin Pie

Name: Pineapple Pumpkin Pie
Ingredients: Filling; 2 (8 ounce) envelopes unflavored gelatin; 3 tablespoons water, cool; 1/4 cup water, boiling; 1 (16 ounce) can pumpkin puree; 1 (8 ounce) can crushed pineapple in juice; 2 tablespoons sugar; 1 cup skim milk; 1 1/2 teaspoons cinnamon; 1/4 teaspoon ginger; 1/8 teaspoon ground cloves; 2 teaspoons vanilla; Crust; 1 cup graham cracker crumbs; 2 tablespoons margarine, melted; 2 tablespoons sugar

16 ingredients

4 steps

Ingredients

Filling
2 (8 ounce) envelopes unflavored gelatin
3 tablespoons water, cool
1/4 cup water, boiling
1 (16 ounce) can pumpkin puree
1 (8 ounce) can crushed pineapple in juice
2 tablespoons sugar
1 cup skim milk
1 1/2 teaspoons cinnamon
1/4 teaspoon ginger
1/8 teaspoon ground cloves
2 teaspoons vanilla
Crust
1 cup graham cracker crumbs
2 tablespoons margarine, melted
2 tablespoons sugar

Directions

1

Mix all of the crust ingredients together and pat into a 9-inch pie pan.
2

Soften the gelatin in cool water for 5 minutes. Add boiling water and stir until the gelatin is completely dissolved.
3

Put the gelatin mixture and all the other ingredients into a blender and blend until smooth and frothy. Allow the mixture to stand until slightly thickened before pouring into the graham cracker crust.
4

Chill for at least 3 hours before serving.