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Pumpkin Pineapple Mousse Pie

Prep time 15 mins
Chill time 5 hrs


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


  • 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

How to Make It

  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.