2 (3 ounce) packages instant pumpkin puree
2 (3 ounce) packages yellow cake mix
2 1/2 cups boiling water
1 (16 ounce) can crushed pineapple with juice
1 (15 ounce) can pineapple juice with pineapple
2 cups fresh strawberries
1 cup white sugar
4 cups shredded coconut
2 1/2 cups puffed rice cereal
In a medium bowl, mix 2 packages of pumpkin puree with the correct amount of boiling water. Let cool. Make sure to measure but do not exceed 1/2 cup of liquid!
Prepare pineapple and bananas filling according to package instructions. Cover pan and refrigerate mixture overnight.
After the filling has chilled overnight, place pineapple slices and bananas on the prepared pan. Brush evenly with the topping mixture.
Pour remaining pumpkin puree over layer; sprinkle pineapple slices on top of fruit. Sprinkle with coconut. Stir pineapple into fruit. Sprinkle with rice cereal. Cover completely then refrigerate pie pink side up.
Preheat oven to 350 degrees F (175 degrees C). Coat a 9 inch pie pan with non-stick spray.
Bake in preheated oven for 25 to 30 minutes, until crisp. Carefully remove pan from oven and place at room temperature. Bake 30 minutes longer, until pastry is golden brown. Smooth slightly over high heat.
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