Pumpkin Pineapple Mousse Pie

The Recipe’s Story

The soft candlelight glows as dinnertime winds down. Laughter and reminiscing drift around the table as dessert makes its entrance. The rich aroma of pumpkin spice tickles your family’s noses as you place it on the table with a pie server. 

A classic pumpkin pie, a vat of whipped cream to go with it, and a cup of coffee while your speakers croon a jazzy “Merry Christmas to you”… does it get any better than this?

Actually, maybe it could. Just a little.

Instead of a classic pumpkin pie this year, try serving up a slice of Dole’s Pumpkin Pineapple Mousse Pie recipe. It’s what happens when tradition gets a twist of sunshine!

Think of all the warm comfort you love about homemade pumpkin pie, then imagine it lightened up with sweet, juicy pineapple. This pumpkin mousse pie blends holiday nostalgia with a fresh finish. The result is smooth, velvety and ready to impress. So if you’re experimenting with how to make pumpkin pie just a bit differently this year, or you just want a simple dessert that brings a unique “wow” factor, then this is it.

Dole^® Canned Fruit Crushed Pineapple in 100% Pineapple Juice* lends tropical sweetness and a burst of flavor. The addition of Dole^® Canned 100% Pineapple Juice* brings a gentle acidity and fruit-forward tang to creamy pumpkin filling. Either pumpkin pie mix or pure pumpkin create that classic spiced flavor that defines the season. Gelatin creates the mousse texture that’s light yet holds its shape. Fold in whipped topping for a cloud-like finish, and pour it all into a graham cracker crust. Pure decadence, with a touch of holiday nostalgia.

Each fluffy bite is balanced with pops of pineapple for a filling that tastes like classic pumpkin pie, but lands on the palate lighter and brighter. Guests will go back for seconds, and even traditionalists will love the tropical surprise. It’s the perfect make-ahead dessert for Thanksgiving or any holiday meal.

To make it, drain the pineapple. Combine both juices with water. Warm the juice mixture with gelatin in a saucepan until the gelatin dissolves, then add sugar. Chill the mixture until it thickens to the consistency of egg whites, about an hour. Then fold in the pumpkin, whipped topping and drained pineapple until the mousse filling is velvety smooth. Pour the filling into a graham cracker crust and let it chill for at least five hours or overnight until set. Serve it cold, topped with swirls of whipped cream and a dusting of cinnamon.

This decadent take on pumpkin pie is sure to stand out at any Thanksgiving or Christmas feast. It’s also a low-stress recipe to make ahead of time for any “host with the most” this holiday season. Pair a slice with a mug of coffee, spiced cider or hot tea for a cozy finish to your evening, or as breakfast the next day. It’s festive season, after all!

Want more bright holiday dessert ideas to bake up? Try our Pineapple Upside Down Cake, or bake a loaf of Pineapple Pumpkin Bread. Explore our full recipe collection to add even more sunshine to your holiday table, for every course.