Pineapple Pumpkin Pie

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.

• Ready In: 20 mins
• Serves: 8
• Yields: 1 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

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.