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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
Rating 5.0 (1 Reviews)
Pineapple Pumpkin Pie 11

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. 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

  1. Preheat oven to 350°F (175°C).
  2. 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.
  3. 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.
  4. Dissolve the gelatin: Add 1/2 cup of boiling water to the gelatin mixture. Stir until the gelatin is completely dissolved and clear.
  5. 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.
  6. 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).
  7. Bake for 50-60 minutes, or until the center is just set. Let cool completely on a wire rack before chilling.
  8. Chill: Refrigerate for at least 3 hours, or preferably overnight, to allow the pie to fully set and the flavors to meld.
  9. 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

3g

Carbs

8g

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