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Pumpkin Pineapple Mousse Pie Recipe

Pumpkin Pineapple Mousse Pie Recipe
Pumpkin Pineapple Mousse Pie Recipe photo by DOLE
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Pumpkin Pineapple Mousse Pie Recipe

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What’s old is new. Try this spin on an old favorite made with 100% DOLE® Canned Pineapple Juice.

Provided by 100% DOLE® Canned Pineapple Juice
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Chill: 5 Hours
VERIFIED BY Taste of Home Test Kitchen
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Chill: 5 Hours

Ingredients

  • 1 can (8 oz.) crushed pineapple
  • 1-1/2 cups 100% DOLE® Canned Pineapple Juice
  • 1 envelope unflavored gelatin
  • 1-1/2 teaspoons granulated sucralose sweetener or sugar
  • 1 cup pumpkin pie mix, canned
  • 1 cup thawed whipped topping
  • 1 (9-inch) low-fat graham cracker crust

Directions

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 sweetener.
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.
Originally published as Pumpkin Pineapple Mousse Pie in Dole Partner Recipes 2015

  • 1 can (8 oz.) crushed pineapple
  • 1-1/2 cups 100% DOLE® Canned Pineapple Juice
  • 1 envelope unflavored gelatin
  • 1-1/2 teaspoons granulated sucralose sweetener or sugar
  • 1 cup pumpkin pie mix, canned
  • 1 cup thawed whipped topping
  • 1 (9-inch) low-fat graham cracker 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.
Originally published as Pumpkin Pineapple Mousse Pie in Dole Partner Recipes 2015

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