| I recently ran across a recipe for Pumpkin Cream
Pie (a no-cook version) while visiting with Mrs. Kathryn Keith at my old
hometown, Crothersville, in Jackson County.
On making this pie, I found it so tasty, that
I would like to share the recipe in this space. It follows:
Pumpkin Cream Pie
Ingredients:
1 large box instant vanilla Jello pudding
1 ½ cups cold milk (condensed OK)
1 ¼ cups pumpkin pulp (fresh, cooked and
pureed OK)
1 small tub Cool Whip (sugar free OK)
1 teaspoon pumpkin pie mix
Procedure:
First: bake 9-inch pie shell. (Have it ready before
pie is mixed.)
Second: Mix other ingredients in large bowl.
Third: Immediately, after mixing ingredients,
pour them into baked pie shell.
Fourth: Refrigerate pie. It will soon set up.
Note: Kathryn believes the recipe--or slight modifications--would
produce a pretty good pie with the sauce or rather thick puree of many
other fruits and veggies--especially mashed sweet potatoes.
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