Prep Time
15 Mins
Chill Time
5 Hours
Yield
6

How to Make It

Step 1

Drain pineapple well; reserve juice.

Step 2

Combine reserved juice with pineapple juice in measuring cup. Add water to make 2 cups.

Step 3

Combine juice mixture and gelatin in saucepan. Let stand 1 minute. Stir over low heat until completely dissolved.  Stir in sweetener.

Step 4

Pour into bowl. Chill until slightly thickened (consistency of egg whites) about 1 hour.

Step 5

Fold in pineapple, pumpkin and whipped topping. Pour into graham cracker crust. Chill 5 hours or overnight.

Step 6

Serve with whipped topping and ground cinnamon, if desired.

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