to the conservation and enjoyment of Indiana's natural resources
an official Sponsor of
Bayou Bill's All Outdoors. Take advantage of the limited space now available
on this site for targeted Advertising.
here for rates and details.
© 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
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.
to beginning of document
to Bayou Bill's Home Page