Quick as a mix to fix — but there’s nothing artificial about it.
Holiday pumpkin pie recipe (1967)
2 envelopes Knox Unflavored Gelatine
1/2 cup cold milk
1/2 cup milk, heated to boiling
3/4 cup firmly packed brown sugar
2 cups canned pumpkin
1/2 teaspoon salt
1 teaspoon cinnamon
3/4 teaspoon nutmeg
1/4 teaspoon ginger
1 cup heavy cream
1 cup ice cubes or crushed ice
1 9-inch graham cracker crust or pastry shell
Sprinkle gelatine over cold milk in blender container. Allow to stand while assembling other ingredients. Then add boiling milk; cover and process at low speed until gelatine dissolves. If any gelatine granules cling to container, use rubber spatula to push them into mixture.