Pumpkin Pineapple Mousse Pie
This pie is the perfect twist to traditional pumpkin pie
Ingredients
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1
can (8 oz) DOLE® Canned Crushed Pineapple in 100% Pineapple Juice
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2
can (6 oz.) DOLE® 100% Pineapple Juice
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1 envelope unflavored gelatin
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1-1/2 tsp granulated sugar
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1 cup pumpkin pie mix
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1 cup whipped topping
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1 (9-inch) low-fat graham cracker pie crust
Steps to Sunshine!
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Drain pineapple well; reserve juice.
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Combine reserved juice with pineapple juice in measuring cup. Add water to make 2 cups.
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Combine juice mixture and gelatin in saucepan. Let stand 1 minute. Stir over low heat until completely dissolved. Stir in sugar.
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Pour into bowl. Chill until slightly thickened (consistency of egg whites) about 1 hour.
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Fold in pineapple, pumpkin and whipped topping. Pour into graham cracker crust. Chill 5 hours or overnight.
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Serve with whipped topping and ground cinnamon, if desired.
Shining Light On Your Creations!
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