"Bayou Bill" Scifres
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Pumpkin Cream Pie
Copyright © 2008 by Bill Scifres
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 


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 


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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