1 cup canned pumpkin
3 tablespoons white sugar
1 tablespoon vanilla extract
1 (8 ounce) can sweetened condensed milk
2 tablespoons vegetable oil
1 tablespoon water
Fill an 8 ounce glass or plastic container with half of the pumpkin pie filling mixture. Pour the pumpkin over the filling and refrigerate until firm.
In a large bowl, mix sugar, pumpkin, 1 tablespoon sugar, and vanilla until well blended.
In a large glass, beat milk with vegetable oil until thick, then gradually mix in water. Boil for 2 minutes. Spread over pumpkin mixture, cover, and refrigerate overnight.
To serve, place one side of a 16 ounce can sliced pineapple into a 9 inch springform pan. Pour the filling into the pineapple with spoon, leaving about 1/2 inch of space left in the pan. Top with the whipped cream and sugar mixture. Chill before serving.