Pumpkin Pineapple Mousse Pie This pie is the perfect twist to traditional pumpkin pie
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,
Step 1: Drain pineapple well; reserve juice.
Step 2: Combine reserved juice with pineapple juice in measuring cup. Add water to make 2 cups.
Step 3: Combine juice mixture and gelatin in saucepan. Let stand 1 minute. Stir over low heat until completely dissolved. Stir in sweetener.
Step 4: Pour into bowl. Chill just until starts to set, about 1 hour.
Step 5: Fold in pineapple, pumpkin and whipped topping. Pour into graham cracker crust. Chill 5 hours or overnight.
Step 6: Serve with whipped topping and ground cinnamon, if desired.