We use cookies in order to offer you a better browsing experience, to offer you services and to enable us to carry out audience analysis. Social media of third parties are used to offer you social media functionalities. To get more information, please visit our privacy policy. You can always change your cookie settings as described in our privacy policy.

I decline
Prep Time

Prep Time

15 min

total time icon

Total Time

5 hrs

calories icon

Calories per serving


servings icon



Ingredients (7)
  • 1 can (8 oz.) DOLE® Crushed Pineapple
  • 1-1/2 cups DOLE 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
  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.