This old recipe was written on a lined index card and found in a large collection, date unknown. It’s quite stained so it must have been a favorite! I’ve typed it below along with a scanned copy (front only). Note that the directions are listed first, the ingredients listed last.

Pumpkin Pie
425° – 10 min.
30 min – 350°

Heat milk.

Beat eggs slightly.

Sift dry ingredients together.

Mix in pumpkin.

Add eggs, beat until smooth.

Stir in warm milk.

Pour filling into unbaked shell.

Ingredients

1 cup milk
2 eggs
1/4 cup light brown sugar
3/4 cup white sugar
1 teaspoon cinnamon
1 pinch ginger
1/2 teaspoon salt
1 1/2 cup pumpkin

This handwritten recipe card was found in a large collection, date marked on the back is 1984. I’ve typed it below along with a scanned copy (front side only).

Recipe: Paradise Pumpkin Pie

1 – 8 oz cream cheese, softened
1/4 c. sugar
1/2 t. vanilla
1 egg
1 9″ unbaked pie shell
1 1/4 cups canned pumpkin
1 c. evaporated milk
1/2 c. sugar
2 eggs, beaten
1 t. cinnamon
1/4 t. ginger
1/4 t. nutmeg

Combine cr. cheese, sugar & vanilla, mix well. Add egg-mix well. Spread on bottom of shell. Combine remaining ingred. Mix well. Carefully pour over cream cheese mixture. Bake 350° 1 hour & 5 minutes.

This promo recipe from PET was clipped from a magazine and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Streusel Pumpkin Pie!

2 eggs
1 can (16 oz.) solid pack pumpkin
1 can (12 fl. oz.) PET Evaporated Milk
3/4 cup plus 2 tbsp. sugar, divided usage
3 teaspoons pumpkin pie spice, divided usage
2 Pet*Ritz Deep Dish Pie Crusts, frozen
1/4 cup chopped California walnuts

1. Preheat oven and baking sheet to 375°F. In large bowl, whisk together eggs, pumpkin, evaporated milk, 3/4 cup sugar and 2 tsp. pumpkin pie spice. Place one pie crust on preheated baking sheet.
2. Pour filling into pie crust. Bake on preheated baking sheet 30 minutes.
3. Meanwhile, break or crumble second frozen crust into very small pieces; mix with remaining 2 tbsp. sugar, 1 tsp. pumpkin pie spice and walnuts. Sprinkle over partially baked pie. Return pie to oven and bake an additional 40 minutes or until knife inserted in center comes out clean. Cool completely before serving.

Makes 8 servings.

NOTE: For Pet*Ritz Regular Pie Crusts, use 4 crusts to make 2 pies. Bake pies an additional 20 minutes after sprinkling with streusel topping. Makes 12 servings.

This promo recipe card from Rice Chex was found in a large collection, date unknown. I’ve typed it out below along with a scanned copy (both sides).

Creamy Pumpkin Pie
A delicious ending for Thanksgiving dinner

Chex Crust

5 cups Rice Chex cereal crushed to 1 1/4 cups
1/3 cup packed brown sugar
1/4 teaspoon cinnamon
7 tablespoons butter or margarine, melted

Filling

1/2 teaspoon unflavored gelatin
2/3 cup milk
30 large or 3 cups miniature marshmallows
1 can (16 oz.) solid pack pumpkin
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground allspice
2 cups thawed frozen whipped topping

To prepare Chex Crust, preheat oven to 300°. Butter 10-inch pie plate. Combine Rice Chex crumbs, sugar and cinnamon. Add melted butter. Mix thoroughly. Press evenly onto bottom and sides of pie plate. Bake 10 minutes. Cool completely.

To prepare Filling, soften gelatin in milk in medium-size saucepan. Heat and stir over low heat until dissolved. Add marshmallows. Continue to heat and stir until marshmallows are melted. Remove from heat. Combine pumpkin and spices in large mixing bowl. Stir in marshmallow mixture until thoroughly blended. Chill about 1 hour. Beat 1-2 minutes on high speed of electric mixer. Add topping. Beat on low speed just until combined. Turn into crust. Chill at least 3 hours or until set.

Makes 8 – 10 servings.

This promo recipe slip from Knox Unflavored Gelatine was found in a large collection, date unknown. I’ve typed it out below along with scanned copies of both sides of the slip. I’ve also included a scan of a different clipping for the same recipe (though it calls for a Keebler Ready-Crust pie crust rather than a Johnston’s pie crust). You’ll find that scan at the bottom.

No-Bake Pumpkin Pie
(Makes one pie)

1 envelope Knox Unflavored Gelatine
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated)
2 eggs, well beaten
1 (16-ounce) can pumpkin (about 2 cups)
1 Johnston’s graham cracker Ready-Crust pie crust

In heavy medium saucepan, combine unflavored gelatine, cinnamon, ginger, nutmeg and salt; stir in sweetened condensed milk and eggs. Mix well. Let stand 1 minute. Over low heat, cook and stir constantly until gelatine dissolves and mixture thickens slightly, about 10 minutes. Remove from heat. Stir in pumpkin; mix well. Pour into prepared crust. Chill 3 hours or until set. Garnish as desired. Refrigerate leftovers.

PUMPKIN TARTS: Prepare filling as directed; spoon about 1/4 cup into each of 12 Johnston’s graham cracker Ready-Crust tart-size crusts. Chill until set.

This promo recipe from JELL-O and Dream Whip was clipped from a magazine and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Frosty Pumpkin Pie

1 package (6-serving size) JELL-O Brand Vanilla Flavor Instant Pudding and Pie Filling
1 can (16 oz.) pumpkin
1 cup milk
1/2 teaspoon ground nutmeg*
1/2 teaspoon ground ginger*
1/2 teaspoon ground cinnamon*
1 cup prepared DREAM WHIP Whipped Topping
1 JOHNSTON’S Graham Cracker READY-CRUST Pie Crust

Combine pie filling mix, pumpkin, milk and spices in bowl. Mix slowly with electric mixer or hand beater just until blended, about 1 minute. Fold in whipped topping. Spoon into pie crust. Freeze until firm, 4 hours or overnight. Let stand at room temperature about 30 minutes before cutting. Garnish with additional whipped topping.

*Or use 1 teaspoon pumpkin pie spice.

This promo recipe card from JELL-O and Dream Whip was found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Strawberry Glazed Pie

A vanilla cream pie, adorned with strawberries and a light topping.

Prepare 1 package (6-serving size) JELL-O Brand Vanilla Pudding and Pie Filling with 2-1/2 cups milk, as directed on package for pie. Pour into cooled baked 9-inch pie shell; chill 3 hours.

Halve 1 pint strawberries and arrange on pie filling. Brush berries lightly with 3 tablespoons melted currant or other red jelly. Chill 30 minutes longer. Garnish with prepared DREAM WHIP Whipped Topping.

This promo recipe card from JELL-O and Dream Whip was found in a large collection, date unknown. I’ve typed it below along with a scanned copy. There’s another scan at the bottom of the same recipe that was clipped from a box of Jello.

Strawberry Dream Pie

Combine 1 package (4-serving size) JELL-O Brand Vanilla Pudding and Pie Filling, 1 package (3 oz.) JELL-O Brand Gelatin, strawberry flavor, 2 cups water and 1 teaspoon lemon juice in saucepan. Cook and stir over medium heat until mixture comes to a boil. Pour into bowl and chill until thickened. To hasten chilling, place bowl of pudding mixture in larger bowl of ice and water; stir until thickened. Blend in 1-1/2 cups prepared DREAM WHIP Whipped Topping; stir in 1 cup sliced strawberries. Pour into cooled baked 9-inch pie shell; chill until set, 1 to 2 hours. Garnish with additional whipped topping and strawberries.