Pumpkin Dream Pie: The 50s classic no-bake dessert recipe, plus a bonus gingersnap crust to try

Pumpkin Dream Pie The '50s classic no-bake dessert recipe

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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

Pumpkin Dream Pie The '50s classic no-bake dessert recipe (1959)

Pumpkin Dream Pie The '50s classic no-bake dessert recipe

Pumpkin Dream Pie

Yield: 8
Prep Time: 10 minutes
Cook Time: 20 minutes
Additional Time: 2 hours
Total Time: 2 hours 30 minutes

Pumpkin pie was never so light, or so easy to make. Jell-O instant pudding for the magic of no cooking! New Dream Whip — on it and in this Pumpkin Dream Pie — for the magic lightness.


  • 1 package Dream Whip topping
  • 1/2 cup milk
  • 1/2 tsp vanilla
  • 2/3 cup milk
  • 1 small package Jello instant vanilla pudding, uncooked
  • 1 cup canned pumpkin
  • 3/4 tsp pumpkin pie spice
  • 1 8-inch baked pie shell, cooled


  1. Prepare Dream Whip with 1/2 cup milk and vanilla as directed on package.
  2. Combine 1 cup of the prepared Dream Whip with the Jello pudding, 2/3 cup milk, pumpkin and spice.
  3. Beat slowly with egg beater just until well-mixed -- about 1 minute.
  4. Pour into pie shell. Chill in refrigerator until set -- about 2 hours. Top with remaining Dream Whip.
  5. Optional: Garnish with crystallized ginger and a sprinkling of nutmeg. 


Important: Cooked pudding will not give a satisfactory result with this recipe

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 116Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 3mgSodium: 84mgCarbohydrates: 19gFiber: 1gSugar: 8gProtein: 3g

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.

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

Pumpkin dream pie recipe card

What is the best pumpkin pie recipe? We have 30+ classics for you to choose from

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Comments on this story

3 Responses

  1. I have LOVED this recipe for 50 years (Pumpkin Dream Pie, no bake recipe 1959). My mom has made it every Thanksgiving since I can remember (late 60’s). GLAD I found it gain :-)

  2. My mother made this every Thanksgiving in the 70’s. I have tried to duplicate the recipe and they would turn out good, but now I have the actual original recipe. This pie and city chicken are the only memorable recipes I have of hers. I can’t wait to try it.

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