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


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 until slightly thickened (consistency of egg whites) 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.