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

Pumpkin dream pie: A no-bake dessert recipe

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!

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.

Servings 6

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

  1. Prepare Dream Whip with 1/2 cup milk and vanilla as directed on package.
  2. Combine 1 cup 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. 

Recipe notes/servings

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

ALSO TRY: Pumpkin chiffon pie recipe: A light and airy pumpkin pie with a crunchy graham cracker crumb crust (1979)

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


Pumpkin Dream Pie recipe card

Pumpkin dream pie recipe card


Gingersnap crumb crust

Ingredients

  • 1 cup fine gingersnap cookie crumbs
  • 2-1/2 tablespoons sugar
  • 3 tablespoons melted butter

Instructions

  1. Combine crumbs and sugar. Add melted butter and mix well. 

  2. Press firmly with back of spoon on bottom and sides of 8-inch pie pan. 

  3. Bake in moderate oven (375 degrees F) for 5 to 8 minutes and cool before filling.


About this story

Source publication: Some text and gingersnap crumb recipe from The Burlington Free Press (Burlington, Vermont) November 4, 1959

Filed under: 1950s, Dessert recipes, Fall, Vintage advertisements, Vintage Christmas, Vintage Thanksgiving

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2 Responses

  1. Lori Benbennek

    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 :-)

    Reply

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