How to turn Cool Whip into new old-fashioned Thanksgiving pies:Â 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.
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
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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.
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Gradually stir mixture into egg. Blend in pumpkin. Chill until very thick. Then fold in the Cool Whip. Spoon into pie shell.
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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
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
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Mix vanilla pudding mix, milk and pumpkin until blended well; add spices and Cool Whip. Blend together until smooth.
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Pour into 9-inch pie shell (already baked) and refrigerate for 4 hours.
