Preparation

• Drain pineapple well, reserve juice. Combine reserved juice with canned pineapple juice in measuring cup. If necessary, add water to make 2 cups. Pour juice mixture into saucepan. Sprinkle gelatin over and let stand 1 minute.
• Stir and cook over medium heat for 5 minutes until gelatin is dissolved mixture just begins to boil. Remove from heat and stir in sugar until blended. Pour into bowl, chill just until starts to gel, about 1 hour. Fold in crushed pineapple, pumpkin and whipped topping. Chill 20 to 25 minutes or until mixture starts to mound. Spoon into graham cracker crust. Chill 4 hours or overnight.