Pumpkin Pineapple Mousse Pie

Name: Pumpkin Pineapple Mousse Pie
Cuisine: American
Ingredients: 1 can (8 oz) DOLE® Canned Crushed Pineapple in 100% Pineapple Juice; 2 can (6 oz.) DOLE® 100% Pineapple Juice; 1 envelope unflavored gelatin; 1-1/2 tsp granulated sugar; 1 cup pumpkin pie mix; 1 cup whipped topping; 1 (9-inch) low-fat graham cracker pie crust

This pie is the perfect twist to traditional pumpkin pie

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Categories Fall Favorites, Winter Favorites, Kid Friendly, Canned Fruit, Pineapple, Beverages, Desserts, Cakes, Pies, Tarts, Gelatine puddings, Greater than 60 mins, Plant-based,

Ingredients

1 can (8 oz) DOLE^® Canned Crushed Pineapple in 100% Pineapple Juice
2 can (6 oz.) DOLE^® 100% Pineapple Juice
1 envelope unflavored gelatin
1-1/2 tsp granulated sugar
1 cup pumpkin pie mix
1 cup whipped topping
1 (9-inch) low-fat graham cracker pie crust

Method

Drain pineapple well; reserve juice.
Combine reserved juice with pineapple juice in measuring cup. Add water to make 2 cups.
Combine juice mixture and gelatin in saucepan. Let stand 1 minute. Stir over low heat until completely dissolved. Stir in sugar.
Pour into bowl. Chill until slightly thickened (consistency of egg whites) about 1 hour.
Fold in pineapple, pumpkin and whipped topping. Pour into graham cracker crust. Chill 5 hours or overnight.
Serve with whipped topping and ground cinnamon, if desired.