Light, creamy and fluffy pumpkin pies: Two new old-fashioned no-bake pies to try for Thanksgiving (1970s)

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Light, creamy and fluffy pumpkin pie - vintage recipe
How to turn Cool Whip into new old-fashioned Thanksgiving pies: Light, creamy and fluffy pumpkin pies

What’s new about our old-fashioned pumpkin pie? Why, it’s just so light and creamy and fluffy. Because this pumpkin pie is made with delicious non-dairy Cool Whip — the important ingredient that also makes our new pie easy to make.

So this Thanksgiving, give your family a brand-new real old-fashioned light, creamy, fluffy pumpkin pie. Ours.

Fluffy pumpkin pies - recipe from 1971

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How to make no-bake fluffy pumpkin pies

How to make no-bake fluffy pumpkin pies

Yield: Serves 8
Prep Time: 15 minutes
Cook Time: 15 minutes
Additional Time: 3 hours
Total Time: 3 hours 30 minutes


  • 1/2 cup sugar
  • 1 envelope unflavored gelatin
  • 1 tsp. pumpkin spice
  • 1/2 tsp. salt
  • 1 cup milk
  • 1 egg, slightly beaten
  • 1 can pumpkin
  • 1 cup Cool Whip
  • 1 baked 9-inch pie shell, cooled


  1. Combine sugar, gelatin, pumpkin pie spice, and salt in saucepan. Blend in milk.
  2. Cook and stir over medium heat until sugar and gelatin are dissolved.
  3. Gradually stir mixture into egg. Blend in pumpkin. Chill until very thick.
  4. Then fold in the Cool Whip. Spoon into pie shell.
  5. Chill until firm -- about 3 hours.
  6. Garnish with a wreath of chopped walnuts and raisins, if desired.

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Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving:Calories: 170 Total Fat: 5g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 26mg Sodium: 206mg Carbohydrates: 27g Fiber: 1g Sugar: 18g Protein: 4g
Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.
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Light, creamy and fluffy pumpkin pies

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