I have not made this recipe yet - it is a request from my father for Thanksgiving. He got the recipe from a Senior Center and loves the pie. I found a copy of the recipe in "The Older Nebraskan's Voice", Fall 2008, pg. 36.

Ingredients

8 serv.

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

Step-by-step instructions

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.

Source: food.com

Original recipe ↗

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