How to turn Cool Whip into new old-fashioned Thanksgiving pies: Light, creamy and fluffy pumpkin pies
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.
How to make no-bake fluffy pumpkin pies
- 1/2 cup sugar
- 1 envelope unflavored gelatin
- 1 tsp. pumpkin 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
How to make fluffy pumpkin pies – recipe card
No-bake fluffy pumpkin pies with pudding (recipe from 1976)
This recipe was provided to Ohio’s Lancaster Eagle-Gazette newspaper by Brenda Sheets in Amanda, Ohio, back in 1976.
No-bake instant pumpkin pie with pudding
- 2 small packages instant vanilla pudding
- 1-1/3 cups milk
- 1 16-ounce can pumpkin
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon cloves
- 2 cups Cool Whip or whipped cream
Mix vanilla pudding mix, milk and pumpkin until blended well; add spices and Cool Whip. Blend together until smooth.
Pour into 9-inch pie shell (already baked) and refrigerate for 4 hours.