Pumpkin Pineapple Mousse Pie

This pie is the perfect twist to traditional pumpkin pie

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Calories per serving 280
Prep time 15 mins
Total time 5 hrs
Servings 6

You will need

  • 1 can (8 oz.) DOLE® Crushed Pineapple
  • 1-1/2 cups DOLE Pineapple Juice
  • 1 envelope unflavored gelatin
  • 1-1/2 teaspoon granulated 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 sugar.
  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.

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