Two no-bake pumpkin pie recipes, ’50s-style: Heavenly pie & Celestial pie

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Pumpkin pie whipped cream - 1950s

Two new no-bake pumpkin pie desserts for Thanksgiving  (1957)

Here’s a shortcut recipe for a Thanksgiving dessert that deserves consideration. We found it lived up to its promise.

If your family enjoys a fluffy refrigerator-type pie, we have no hesitation in recommending this rule to you. It produces a dessert with real pumpkin flavor that cuts well, and may be made quickly and easily.

Use a thin rich flaky pastry as a base for the pie and garnish the filling with whipped cream and toasted coconut. Or use a graham-cracker crust and plain whipped cream minus the coconut for the garnish.

Pumpkin pie whipped cream - 1950s

Heavenly pie recipe: A fluffy no-bake pumpkin pie


1 pkg. (3-1/4 ounces) vanilla pudding and pie filling
1-1/4 cup dark brown sugar (firmly packed)
1/4 tsp. salt
1/4 tsp. ginger
1/2 tsp. nutmeg
3/4 tsp. cinnamon
1-1/4 cups milk
1 tbsp. butter or margarine
1-3/4 cups canned pumpkin
1 baked 9-inch pie shell (made from pastry or graham crackers)
1 cup heavy cream
Confectioners’ sugar
Toasted coconut (if desired)


Empty vanilla pudding and pie into 1-1/2 quart saucepan. Add the brown sugar, salt ginger nutmeg and cinnamon; stir thoroughly. Gradually add the milk, stirring until smooth after each addition; add butter. Cook and stir over moderate heat until mixture comes to a full boil; remove from heat. Cool only about 5 minutes, stirring twice. Add pumpkin; stir until blended. Turn into prepared pie shell. Chill until firm.

At serving time, whip cream and sweeten to taste with confectioners’ sugar; flavor with vanilla. Garnish pie with whipped cream or serve separately as a topping, if pastry shell is used, whipped cream may be sprinkled with toasted coconut.

ALSO SEE  Pumpkin Dream Pie: The '50s classic no-bake dessert recipe, plus a bonus gingersnap crust to try (1959)

Celestial pie recipe: A light no-bake pumpkin pie variation

Use recipe for Heavenly Pumpkin Pie, but cool and chill pumpkin mixture. Then whip 1/3 cup of the cream and fold in; pour into pie shell and chill until firm (at least 1 hour) before serving.

Whip remaining cream and sweeten to taste with confectioners’ sugar. Flavor with vanilla.

Garnish pie with whipped cream, or serve separately as a topping. If pastry shell is used, whipped cream may be sprinkled with toasted coconut.

Pumpkin tip: If you have canned pumpkin left over after making a pie, remember that it can be used in pumpkin cake, muffins or custard.

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