How to turn Cool Whip into a new old-fashioned Thanksgiving pie

What’s new about our old-fashioned pumpkin pie? Why it’s just so light and creamy and fluffy. Because this pumpkin pie is made with delicious non-dairy Cool Whip — the important ingredient that also makes our new pie easy to make. So this Thanksgiving, give your family a brand-new real old-fashioned light, creamy, fluffy pumpkin pie. Ours.


Fluffy Pumpkin Pie recipe


1/2 cup sugar
1 envelope unflavored gelatin
1 tsp. pumpkin pie spice*
1/2 tsp. salt
1 cup milk
1 egg, slightly beaten
1 can pumpkin
1 cup Cool Whip
1 baked 9-inch pie shell, cooled


Combine sugar, gelatin, pumpkin pie spice, and salt in saucepan. Blend in milk. Cook and stir over medium heat until sugar and gelatin are dissolved.

Gradually stir mixture into egg. Blend in pumpkin. Chill until very thick. Then fold in the Cool Whip. Spoon into pie shell.

Chill until firm — about 3 hours. Garnish with a wreath of chopped walnuts and raisins, if desired.

* Rather than pumpkin pie spice, use 1/4 teaspoon of cinnamon, 1/4 teaspoon nutmeg and 1/4 teaspoon ginger

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About this story

Source publication date: November 1971

Filed under: 1970s, Dessert recipes, Food & drink, Thanksgiving, Vintage advertisements

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