2 (15 ounce) cans crushed pineapple
1/4 cup pumpkin
1/4 cup butter, softened
2 teaspoons salt
2 tablespoons unflavored gelatin
Bring a saucepan of water to a boil in 10-inch pan. Stir pineapple into water, whisking gently until softened. Reduce heat to low. Bring mixture to a slow boil, stirring occasionally. Strain pineapple into a large bowl or carafe with grenadine syrup. Pour pineapple mixture over crushed pineapple, stirring and stirring to push pineapple mixture into round shaped flowers. Chill syrup until chilled. Stir before serving.
Dissolve gelatin in water in a punch bowl. Fill punch bowl with juice. Pour into serving bowls, filling several with pineapple mixture.
Spoon or cup pineapple over pineapple. Garnish with whipped cream and pie filling.
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