Pumpkin Dream Pie: The 50s classic no-bake dessert recipe, plus a bonus gingersnap crust to try - Click Americana (2024)

• Categories:1950s, Fall, Vintage advertisem*nts, Vintage Christmas, Vintage dessert recipes, Vintage Thanksgiving

• By The Click Americana Team
• Added or last updatedOctober 8, 2020

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

Yield: 8

Prep Time: 10 minutes

Cook Time: 20 minutes

Additional Time: 2 hours

Total Time: 2 hours 30 minutes

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 thisPumpkin 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

See Also

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Instructions

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

Notes

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

Nutrition Information:

Yield: 8Serving Size: 1
Amount 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

• Categories: 1950s, Fall, Vintage advertisem*nts, Vintage Christmas, Vintage dessert recipes, Vintage Thanksgiving
• Tags: 1950s christmas, 1959, canned food, chiffon pies, christmas recipes, desserts, fall recipes, fifties recipes, no-bake, packaged mixes, pudding, pudding mix, puddings, pumpkin, pumpkin recipes, recipes, thanksgiving, thanksgiving recipes, vintage dessert recipes, Vintage pie recipes, Vintage pumpkin pie recipes
• Source: Some text and gingersnap crumb recipe from The Burlington Free Press (Burlington, Vermont) November 4, 1959
• Added or last updatedOctober 8, 2020
• Comments: 3 Comments