Pumpkin Pineapple Mousse Pie

100% DOLE® Canned Pineapple Juice
Pumpkin Pineapple Mousse PieRecipe

What’s old is new. Try this spin on an old favorite made with 100% DOLE® Canned Pineapple Juice.



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1 can (8 oz.) DOLE® Crushed Pineapple
1 1/2 cups 100% DOLE® Canned Pineapple Juice
1 envelope unflavored gelatin
1 1/2 teaspoon granulated sucralose sweetener or sugar
1 cup pumpkin pie mix, canned
1 cup thawed whipped topping
1 (9-inch) low-fat graham cracker pie crust


Prep: 15 Minutes
Chill: 5 Hours

1. Drain pineapple well; reserve juice.

2. Combine reserved juice with pineapple juice in measuring cup. Add water to make 2 cups.

3. Combine juice mixture and gelatin in saucepan. Let stand 1 minute. Stir over low heat until completely dissolved.  Stir in sweetener.

4. Pour into bowl. Chill until slightly thickened (consistency of egg whites) about 1 hour.

5. Fold in pineapple, pumpkin and whipped topping. Pour into graham cracker crust. Chill 5 hours or overnight.

6. Serve with whipped topping and ground cinnamon, if desired.

Created date

November 2015