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Pumpkin Pineapple Mousse Pie

Servings: 6

Give traditional pumpkin pie a sweet, tropical twist with the addition of crushed pineapple and pineapple juice.


  • 1 can (8 oz.) DOLE® Crushed Pineapple
  • 1-1/2 cups DOLE Pineapple Juice
  • 1 envelope unflavored gelatin
  • 1-1/2 Tbs. sugar or granulated sucralose sweetener
  • 1 cup canned pumpkin pie mix
  • 1 cup thawed whipped topping
  • 1 (9-inch) ready-made graham cracker crust


  • Drain pineapple well, reserve juice. Combine reserved juice with canned pineapple juice in measuring cup. If necessary, add water to make 2 cups. Pour juice mixture into saucepan. Sprinkle gelatin over and let stand 1 minute.
  • Stir and cook over medium heat for 5 minutes until gelatin is dissolved mixture just begins to boil. Remove from heat and stir in sugar until blended. Pour into bowl, chill just until starts to gel, about 1 hour.  Fold in crushed pineapple, pumpkin and whipped topping. Chill 20 to 25 minutes or until mixture starts to mound. Spoon into graham cracker crust. Chill 4 hours or overnight.


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