1 (18 ounce) can pumpkin puree
2 (3 ounce) packages cream cheese, softened
4 egg yolks
1 1/2 cups vegetable oil
1 tablespoon butter
1 teaspoon vanilla extract
1 cup crushed pineapple
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round baking pans.
In a large bowl, mix pumpkin puree, cream cheese, egg yolk, vegetable oil and butter. Beat until blended. Stir in vanilla and crushed pineapple. Pour batter into prepared pans.
Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the pie comes out clean. Cool in pan on wire rack for 10 minutes, then cool completely. Cover loosely with plastic wrap, refrigerate. Refrigerate remaining pie crusts or freeze until ready to serve.