Pineapple Pumpkin Pie - cooking recipe

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

Preparation

Mix all of the crust ingredients together and pat into a 9-inch pie pan.
Soften the gelatin in cool water for 5 minutes. Add boiling water and stir until the gelatin is completely dissolved.
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.
Chill for at least 3 hours before serving.