The recipe also offers a twist with a gingersnap crust, which adds a little crunch and spice. You can stick with that or go with a baked pie shell or store-bought crust, depending on what’s on hand. However you slice it, pumpkin dream pie is a handy option for fall gatherings, especially when oven space is tight.
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
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.
Ingredients
- 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
Instructions
Notes
Important: Cooked pudding will not give a satisfactory result with this recipe
Nutrition Information:
Yield: 8 Serving Size: 1Amount 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
3 Responses
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 :-)
What size can of pumpkin?
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.