Dole gives the classic Dole Whip a pumpkin spice makeover

Pumpkin Spice-Sweet Potato Dole Whip, photo provided by Dole
Pumpkin Spice-Sweet Potato Dole Whip, photo provided by Dole /

While the classic Dole Whip will always be a favorite, the iconic sweet treat has been transformed in many ways. From incorporating other fruits to chocolate to even a few “adult” versions available at Disney Parks, the favorite pineapple dessert is always evolving. Just in time for pumpkin spice season, that delightful frozen dessert is getting a fall flavor makeover.

Even before the leaves start changing colors, pumpkin flavors take over the food landscape. From coffees to cookies to everything in between, pumpkin spice infuses its flavor into food.

While many people cannot get enough of those warm, comforting flavors, indulging in all those treats may not be beneficial to the healthy eating choices. Some of those pumpkin spice lattes can top over 350 calories, not to mention the sugar and fat in every cup. Although there is always a time and a place to splurge, too much enjoyment can be a little much.

Classic Dole whip transforms with fall flavors

Recently, Dole shared an alternative to the pumpkin spice latte. A twist on the classic Dole Whip, this recipe brings those fall flavors forward without adding the extra sugar and fat. Made with sweet potatoes and pineapples, the fruits and vegetables absorb the pumpkin pie spices in the most delicious way. It is the frozen treat that might be the best scoop of the season.

Thinking about this recipe, Dole proves that the classic Dole Whip might be one of the most versatile recipes. Seeing how it can transform in a variety of ways ensures that it will always be part of the food conversation.

Here’s how to make Dole’s Pumpkin Spice-Sweet Potato Dole Whip

Yield: Makes 4 servings at 90 calories each; 18-minute total prep and cook time


  • 1 cup peeled and chopped DOLE® Sweet Potato
  • 1¾ cups chopped DOLE® Pineapple, frozen
  • 2 tablespoons maple syrup
  • 2 tablespoons unsweetened refrigerated coconut milk
  • ¾ teaspoon gluten free pumpkin pie spice
  • Chopped pecans and/or coconut chips for garnish (optional)


  • Heat potato and 2 tablespoons water in a medium microwave-safe bowl, covered with plastic wrap with 1 edge slightly open to vent, in microwave oven 3 minutes or until very tender. Drain potato; cool completely.
  • Purée pineapple, syrup, milk, ½ teaspoon pumpkin pie spice and potato in a food processor on high until smooth, scraping down bowl occasionally. Makes about 2 cups.
  • Divide pineapple mixture into 4 bowls; sprinkle with remaining ¼ teaspoon pumpkin pie spice and top with pecans and/or coconut chips, if desired.

Looking at this recipe, it might be the maple syrup which adds the nuance to the flavor. It brings the sweetness without making it overly sweet. More importantly, this ingredient keeps the fall flavors forward. The maple syrup with the pumpkin pie spice captures those classic fall flavors.

Although this frozen dessert is simple, it could be a lovely swap for people who are looking to update that pumpkin pie for the holidays. Why not serve individual bowls topped with pecans, walnuts or even a simple maple syrup drizzle could be lovely. Or, the seasonal Dole Whip could be used in a trifle or parfait. The options are many.

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Ready to swap that pumpkin spice latte for a pumpkin spice Dole Whip? Could a holiday Dole Whip be coming soon?