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Founded in Hawaii in 1851, Dole Food Company, Inc., with 2010 revenues of $6.9 billion, is the world's largest producer and marketer of high-quality fresh fruit and fresh vegetables. Dole markets a growing line of packaged and frozen foods, and is a produce industry leader in nutrition education and research. The Company does business in more than 90 countries and employs, on average, 36,000 full-time, regular employees and 23,000 full-time seasonal or temporary employees, worldwide.

Pumpkin Pineapple Mousse Pie

Prep Time 15 minutes
Total Time 5 hours
Difficulty 1.0 Easy
Calories Per Servings 280 Calories
Servings 6
Nutrition facts Nutrition facts


This pie is the perfect twist to traditional pumpkin pie

Ingredients 7


1 can (8 oz.) DOLE® Crushed Pineapple
1-1/2 cups DOLE Pineapple Juice
1 envelope unflavored gelatin
1-1/2 tsp 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 can(8 oz) DOLE Crushed Pineapple


Drain pineapple well; reserve juice.


2 cans(6 oz. each) DOLE Pineapple Juice


Combine reserved juice with pineapple juice in measuring cup. Add water to make 2 cups. 


1 envelope unflavored gelatin
1-1/2 tsp granulated sucralose sweetener


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 just until starts to set, about 1 hour.


1 cup canned pumpkin pie mix
1 cup frozen non dairy whipped topping, thawed
1 (9-inch) low-fat graham cracker crust


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.

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