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Pumpkin Pineapple Mousse Pie

Pie, Pastry & Tart RecipesMakes 6 servings
Prep time: 15 min
Chilling Time: 5 hrs


  • 1 - can (8 oz.) Crushed Pineapple
  • 2 - cans (6 oz. each) Pineapple Juice
  • 1 - envelope unflavored gelatin
  • 1-1/2 - Tablespoons granulated sucrolose sweetener or sugar
  • 1 - cup canned pumpkin pie mix
  • 1 - cup frozen fat-free non-dairy whipped topping, thawed
  • 1 - (9-inch) ready-made reduced fat graham cracker crust
  • nondairy whipped topping, if desired
  • ground cinnamon, if desired


Drain pineapple well, reserve juice.

  1. In a measuring cup, combine reserved juice with pineapple juice in measuring cup.
  2. If necessary, add water to make 2 cups.
  3. Pour juice mixture into saucepan. Sprinkle gelatin over and let stand 1 minute.
  4. Stir over low heat until completely dissolved. Stir in sweetener.
  5. Pour into bowl. Chill just until starts to gel, about 1 hour.
  6. Fold in pineapple, pumpkin and whipped topping.
  7. Chill briefly until mixture starts to mound. Spoon into graham cracker crust.
  8. Chill 4 hours or overnight.
  9. Serve with nondairy whipped topping and ground cinnamon if desired.

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