Light, creamy and fluffy pumpkin pie - vintage recipe

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

Light, creamy and fluffy pumpkin pies

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

How to make no-bake fluffy pumpkin pies

Ingredients

  • 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

Instructions

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

* Rather than pumpkin pie spice, use 1/4 teaspoon of cinnamon, 1/4 teaspoon nutmeg and 1/4 teaspoon ginger

How to make fluffy pumpkin pies – recipe card

Light and creamy fluffy pumpkin pies on a recipe card from 1971


Dark & delicious: How to make old-fashioned pumpkin pies with molasses & brown sugar


No-bake fluffy pumpkin pies with pudding (recipe from 1976)

This recipe was provided to Ohio’s Lancaster Eagle-Gazette newspaper by Brenda Sheets in Amanda, Ohio, back in 1976.

No-bake instant pumpkin pie with pudding

Ingredients

  • 2 small packages instant vanilla pudding
  • 1-1/3 cups milk
  • 1 16-ounce can pumpkin
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon cloves
  • 2 cups Cool Whip or whipped cream

Instructions

  1. Mix vanilla pudding mix, milk and pumpkin until blended well; add spices and Cool Whip. Blend together until smooth.
  2. Pour into 9-inch pie shell (already baked) and refrigerate for 4 hours.

ALSO TRY: Pumpkin chiffon pie recipe: A light and airy pumpkin pie with a crunchy graham cracker crumb crust (1979)

Light, creamy and fluffy pumpkin pie - vintage recipe