No Bake Instant Pumpkin Pie:
1-prepared gram cracker crust
2 (3 ¾ oz.) pkgs Jello Brand vanilla or pumpkin instant pudding
1 1/3 cup of cold milk
1 (16 oz) can of pumpkin
1 ½ tsp. pumpkin pie spice
4 c thawed cool whip
Add instant pudding to milk in a bowl. Beat at lowest speed on mixer for 30 seconds. Blend in pumpkin spice and 2 cups of whipped topping.
Pour into gram cracker crust. Let it set in refrigerator for 4 hours.
More links for no bake instant pumpkin pie with vanilla pudding:
Historic Pumpkin Pie:
In 1796, American cookery, the first cookbook was written by Amelia Simmons. This cookbook was the first published in America, containing a recipes for “Pompkin Pudding.”
“Pompkin Pudding No. 1. One quart stewed and strained, 3 pints cream, 9 beaten eggs, sugar, mace, nutmeg and ginger, laid into paste No. 7 or 3, and with a dough spur, cross and chequer it, and baked in dishes three quarters of an hour.
Pompkin Pudding No. 2. One quart of milk, 1 pint pompkin, 4 eggs, molasses, allspice and ginger in a crust, bake 1 hour.”
Pumpkin Pie children books:
The Perfect Pumpkin Pie by Denys Cazet
Miss Fiona's Stupendous Pumpkin Pies by Mark Kimball Moulton
Oh My, Pumpkin Pie! (Step into Reading, Step 2) by Charles Ghigna and Kenneth Spengler
Easy Pumpkin Recipes: There's More to Pumpkin than Pumpkin Pie! (Easy Recipes from Scratch) by Nicole L'Esperance, Marie L'Esperance and John Sailors
Seed, Sprout, Pumpkin, Pie (Picture the Seasons) by Jill Esbaum
Pumpkin Pie by Harriet Ziefert and Donald Dreifuss
Pumpkin Pie from a Pumpkin by Erik Kopp
Who Stole Grandma's Million-Dollar Pumpkin Pie? (Chickadee Court) by Martha Freeman
Pumpkin Pie from North Dakota Baptist Women Cookbook:
Grandmother Lord was a woman wise
And this is the way she made pumkin pie:
Wash pumpkin and cut it small,
Put into, cook in a kettle tall
So that the bubbles will not pop out
To spatter the stove all round about.
Let it bubble and boil and stew
The livelong day 'till it's brown all through;
Stirring it often, and when its done,
Make it through the colander run.
Take of molasses. half a cup,
And with 3 of pumpkin mix up:
Cup and one-half of sugar white
And salt one-half a teaspoon quite.
Mix these well, stirring does no harm--
Then ginger, cinnamon, butterwarm,
A teaspoon each of the above
To season the pies of the Yankee's love.
Then four fresh eggs and a quart of milk,
Line three round tins with pastry white.
Beat well and stir 'till as fine as silk;
Pour in your filling and bake them quite
A full half hour, 'till they're well done
Then let them cool, and sire and son
And husband and preacher and family friend
Will praise your pumpkin pies no end.
Suggestions for further reading:
Selected recipes from Colonial Williamsburg
Purchase Colonial Williamsburg cookbooks online at WilliamsburgMarketplace.com
Learn about Colonial Williamsburg's Foodways
Giving Thanks: Thanksgiving Recipes and History, from Pilgrims to Pumpkin Pie by
Kathleen Curtin, and Sandra L. Oliver
The American History Cookbook Mark H. Zanger
...What moistens the lips, and what brightens they eye?
What calls back the past like the rich pumpkin pie?
~John Greenleaf Whittier~ "The Pumpkin"