The recipe
A Vintage No Bake Pumpkin Pie from Tampico, Illinois
No Bake Pumpkin Pie is preserved from Favorite Country Recipes, a 1981 community cookbook from Tampico, Illinois, printed page 28. It was contributed by Mrs. Victor Shrock. It appears in the cookbook’s Desserts section.
This version follows the source recipe as printed, preserving its original ingredient quantities, wording, and directions rather than filling in details from modern recipe conventions. Browse more preserved community-cookbook recipes in the Cookbook Archive.
Why it matters
Why This One Is Worth Bringing Back
No Bake Pumpkin Pie comes directly from Favorite Country Recipes (1981), printed page 28. It was contributed by Mrs. Victor Shrock. It appears in the cookbook’s Desserts section.
The Nostalgic Foodie treatment is source-first: the recipe card preserves the cookbook’s quantities and instructions without inventing missing details or modernizing the underlying recipe.
Explore more community-cookbook recipes in the Cookbook Archive.
Modern kitchen notes
If You're Making It Today
These are modern editorial suggestions, not changes to the archived recipe. When a variation comes directly from the original source, we will say so.
Cook from the preserved recipe
The ingredients and directions in the recipe card are transcribed from the 1981 source. Any source-specific wording or unusual measurements have been retained rather than silently corrected.
Recipe card
The Preserved Recipe
No Bake Pumpkin Pie
Ingredients
- 1 9 inch pie crust or graham crackers
- 1 envelope Knox unflavored gelatine
- 1 tsp. cinnamon
- 1/2 tsp. salt
- 1/2 tsp. allspice mix
- 1 14 oz. can Eagle Brand Sweetened Condensed Milk
- 2 well beaten eggs
- 1 16 oz. can pumpkin or squash about 2 cups
Instructions
- In heavy med. saucepan, combine unflavored gelatine, cinnamon, allspice and salt. Stir in sweetened condensed milk and eggs. Mix well. Let stand 1 min. Over low heat, cook and stir constantly until gelatine dissolves and mixture thickens slightly, about 10 min. Remove from heat. Stir in pumpkin, mix well. Pour into prepared crust. Chill 3 hrs. or until set. Top with cool whip or whip cream.
Give Something Back
Help preserve the community behind these recipes.
These recipes came together through the Amish Mennonite community of Tampico, Illinois, preserving the everyday cooking traditions shared across generations. If you’d like to honor the community behind the cookbook, consider supporting the Tampico Area Historical Society and its work preserving local history and family stories.
Nostalgic Foodie is not affiliated with the Tampico Area Historical Society and does not receive any portion of donations.
From the archive
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