Pumpkin dream pie: A no-bake dessert recipe (1959)
Here’s a recipe that will turn pumpkin into a pie faster than Cinderella’s fairy godmother turned the fall fruit into a coach-and-four: Pumpkin Dream Pie.
The main reason for claiming such speed is that its creamy light texture and pumpkin rich flavor is achieved without any cooking or baking. Instant pudding mix, dessert topping, pumpkin, and spices are simply mixed together, poured into a prepared pie shell and chilled.
Try a gingersnap shell for an especially perky flavor (see recipe below). But, if you prefer, a flaky oven-baked crust or would be excellent for this filling, or try another kind of prepared pie crust.
No cooking — a magic filling with Jell-O instant pudding and new Dream Whip!
ALSO SEE: 8 ways to make pumpkin spice mix at home
Gingersnap cookie crumb crust recipe
1 cup gingersnap cookie crumbs, crushed finely
2-1/2 tablespoons sugar
3 tablespoons melted butter
Directions for 8-inch crust:
Combine crumbs and sugar. Add melted butter and mix well. Press firmly with back of spoon on bottom and sides of an 8-inch pie pan. Bake in moderate oven (375 F) 5 to 8 minutes and cool before filling.
For a 9-inch pie crust, use 1-1/4 cups of fine gingersnap cookie crumbs, 3 tablespoons sugar, and 1/4 cup melted butter.
The old Pumpkin Dream Pie recipe card