Prep Time

Prep Time

20 min

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Total Time

5 hrs

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Calories per serving


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Ingredients (6)
  • 9 ounces gingersnap or gingerman cookies
  • 1/2 cup butter or margarine, melted
  • 1 can (15 oz.) DOLE® Mandarin Oranges, drained, reserve syrup
  • 1 envelope unflavored gelatin
  • 1 cup pumpkin pie mix, canned
  • 1 cup frozen non-dairy whipped topping, thawed
  1. Preheat oven to 375°F.
    Add cookies to food processor.  Cover; process until fine crumbs, about 2 cups.  Add melted butter and process to combine.
    Press cookie mixture evenly over bottom and sides of 9-inch pie pan.  Bake 10 minutes.  Allow to cool completely.
  2. Combine reserved juice in measuring cup.  Add water to make 2 cups.
    Combine juice mixture and gelatin in saucepan.  Stir over low heat until completely dissolved.
  3. Pour into bowl.  Chill until mixture is slightly thickened (consistency of egg whites).  Fold in pumpkin, mandarin oranges and whipped topping. 
  4. Pour pie filling into pie crust.  Cover and chill for 5 hours or overnight.