1 (15 ounce) can crushed pineapple, drained
2 (15 ounce) cans pumpkin, drained
2 (9 ounce) packages cream cheese, softened
1 cup white sugar
2 eggs
2 teaspoons vanilla extract
1 tablespoon orange juice
1 teaspoon lemon juice
1 1/2 cups heavy whipping cream
2 cups whipping cream
1 pound butter
1 1/2 cups confectioners' sugar
1 teaspoon vanilla extract
In a 3 quart saucepan, combine pineapple, pumpkin and cream cheese and mix well. Stir in sugar, eggs, vanilla extract and orange juice. Bring to a boil over high heat. Cover and reduce heat to low.
Stir mixture into pineapple mixture, stirring well. Bring to a boil, stirring frequently. Reduce heat to medium-low and simmer, stirring constantly, until mixture is thickened and bubbly, about 5 minutes.
Remove from heat, remove from saucepan and fold into whipped cream. Whip cream with electric mixer until stiff peaks form. Pour into crust. Chill overnight.
⭐ ⭐ ⭐ ⭐ ⭐