Pumpkin Pineapple Mousse Pie

Makes 6 servings
Prep time: 15 min
Chilling Time: 5 hrs

Ingredients:

• 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

Directions:

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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