Pineapple Pumpkin Pie Recipe

A Thanksgiving tradition passed down through generations! This unique Pineapple Pumpkin Pie recipe, originally featured in "The Older Nebraskan's Voice" (Fall 2008, pg. 36), combines the comforting flavors of pumpkin pie with a delightful tropical twist. Get ready to impress your family with this creamy, dreamy dessert – a guaranteed crowd-pleaser.

Prep Time 30 mins

Cook Time 20 mins

Calories 330.7 kcal

Protein 101g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Pineapple Pumpkin Pie

1 envelope (1 tablespoon) unflavored gelatin
1/4 cup cold water and 1/2 cup boiling water
1 (15 ounce) can pumpkin puree
1 (20 ounce) can crushed pineapple, drained
1/2 cup sugar
Not used in recipe
Optional, for garnish
Included in pumpkin pie spice
Included in pumpkin pie spice
1 teaspoon vanilla extract
1 1/2 cups graham cracker crumbs
1/3 cup melted butter (recipe uses butter)
1 (14 ounce) can sweetened condensed milk
2 large eggs
1 teaspoon pumpkin pie spice
Whipped cream (optional, for garnish)

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How to Make Pineapple Pumpkin Pie

Preheat oven to 350°F (175°C).
Prepare the crust: In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until well combined. Press the mixture firmly into a 9-inch pie pan.
Soften the gelatin: Sprinkle 1 envelope (1 tablespoon) of unflavored gelatin over 1/4 cup cold water in a small bowl. Let it stand for 5 minutes to bloom.
Dissolve the gelatin: Add 1/2 cup of boiling water to the gelatin mixture. Stir until the gelatin is completely dissolved and clear.
Blend the filling: In a blender, combine the dissolved gelatin, pumpkin puree (15 oz can), pineapple tidbits (20 oz can, drained), sweetened condensed milk (14 oz can), eggs (2 large), pumpkin pie spice (1 teaspoon), and vanilla extract (1 teaspoon). Blend until completely smooth and frothy.
Assemble and bake: Pour the filling into the prepared graham cracker crust. Place the pie in a larger baking pan and pour enough hot water into the larger pan to come halfway up the sides of the pie plate (this creates a water bath for even baking).
Bake for 50-60 minutes, or until the center is just set. Let cool completely on a wire rack before chilling.
Chill: Refrigerate for at least 3 hours, or preferably overnight, to allow the pie to fully set and the flavors to meld.
Serve and enjoy! Garnish with whipped cream and a sprinkle of cinnamon, if desired.

Nutrition Information (Approximate per serving)

Sodium

9 g

Sugar

58g

Fat

Carbs

Recipe Tags (Choose a tag and find related recipes!)

30 Minutes Or Less Time To Make Course Preparation Occasion Pies And Tarts Desserts Easy Holiday Event Pies Thanksgiving 3 Steps Or Less

Frequently Asked Questions

How long does it take to make Pineapple Pumpkin Pie?

Pineapple Pumpkin Pie takes about 50 minutes from start to finish — roughly 30 minutes to prepare and 20 minutes to cook.

How many calories are in Pineapple Pumpkin Pie?

Pineapple Pumpkin Pie has approximately 330.7 calories per serving, with about 101 g protein, 8 g carbohydrates and 6 g fat.

What ingredients do I need for Pineapple Pumpkin Pie?

The key ingredients for Pineapple Pumpkin Pie are Unflavored Gelatin, Water, Pumpkin Puree, Crushed Pineapple In Juice, Sugar, Skim Milk. See the full list with measurements above.