Pies — dessert Feed

1967 Phillie Cream Cheese Pumpkin Pie




Cream Cheese Pumpkin Pie
1967 recipe from old Philadelphia Cream Cheese advertising

Combine 8-oz. package of softened Philadelphia Brand Cream Cheese, 1/4 cup sugar and 1/2 tsp. vanilla. Add 1 egg; mix well. Spread on bottom of deep, 9-inch unbaked pastry shell. Combine 1 1/4 cups canned pumpkin, 1/2 cup sugar, 1 tsp. ground cinnamon, 1/4 tsp. each ground ginger and ground nutmeg, dash of salt; mix well. Blend in 2 slightly beaten eggs and 1 cup evaporated milk. Carefully pour over cheese mixture. Bake at 350˚, 65 to 70 minutes or until done. Cool.



Recipe via easyeightquilts
Image via 

Time for pie

If I make a pie, my husband will eat it for breakfast.

I, on the other hand, will eat it for breakfast, lunch, dinner and snacks until it's gone.


Old-Fashioned Apple Pie
Old recipe from a 1960s Pillsbury recipe booklet

Prepare pastry for two-crust pie as directed on package of Pillsbury pie crust mix. Fit bottom crust loosely into 9-inch pie pan.

In a small bowl, combine and set aside:
   3/4 to 1 cup sugar (depending on the sweetness of the apples)
   2 tbsp. flour
   1 tsp. grated lemon rind
   1/2 tsp. ground cinnamon
   1/4 tsp. salt

Arrange 6 cups of pared and sliced apples (6 medium) in closely packed layers in pastry-lined pan, sprinkling cinnamon-sugar mixture over each layer.

Sprinkle 1 tbsp. lemon juice over apples. Dot with 2 tbsp. of butter.

Roll out remaining dough. Cut slits for escape of steam. Moisten rim of bottom crust. Place top crust over filling. Fold edge under bottom crust, pressing to seal. Flute.

Bake at 450˚F for 10 minutes, then lower temperature to 375˚ and bake for another 40 to 50 minutes until golden brown.



Back in the day, home bakers baked ceramic pie birds into their pies to allow steam to escape while baking. When not in use, pie birds made adorable kitchen knick knacks.


 Images via Bakepedia and Country Living

Retro Thanksgiving Tradition: Pecan Pie

Homemade pecan pie is so easy, I'm surprised people don't make it more often.

If you've never made one, don't hesitate to try this recipe. It's pretty much foolproof.


Karo Pecan Pie
vintage recipe from old Karo syrup advertising

1/2 recipe pastry (in other words, one-crust pie's worth of dough)
2 eggs, beaten
1 cup dark Karo syrup (clear works, too, just that the color of the pie won't be as beautiful)
1/8 tsp. salt (omit if salted nuts are used)
1 tsp. vanilla
1 cup sugar
2 tbsp. melted butter
1 cup pecans (chopped or whole)

Roll pastry 1/8 inch thick. Line a 9-inch pie pan. Mix remaining ingredients together, adding pecans last. Pour into pastry shell. Bake in hot oven (400˚F) 15 minutes; reduce heat to moderate (350˚F) and bake another 30 to 35 minutes or until a silver knife inserted in center of filling comes out clean.


1963 mother and son. Or sister and brother? All I know for sure is that I want that necklace.


Image via Groovypix

Easy peasy Lemon Pudding Cheesecake


Lemon Pudding Cheesecake
1958 recipe from old Jell-O advertising

1 pkg. (8 oz.) cream cheese
2 cups milk
1 pkg. Jell-O Lemon Instant Pudding
1 8-in. graham cracker crust

Soften cream cheese, blend with 1/2 cup milk. Add 1 1/2 cups milk and the pudding mix. Beat slowly with egg beater (slow on an electric mixer) just until well mixed, about a minute. (Do not overbeat.) Pour at once into graham cracker crust. Sprinkle graham cracker crumbs lightly over the top. Chill about an hour. Serves 8.


There were two kinds of little girls in the 60s: those who had Easy Bake Ovens and those who didn't.

I didn't.

And I still haven't gotten over it.


Recipe via Classic Film

Easiest pumpkin pie recipe ever

Screen Shot 2014-10-13 at 1.13.12 PM

Impossible Pumpkin Pie
vintage recipe from 1980s Bisquick advertising

3/4 cup sugar
1/2 cup Bisquick baking mix
2 tbsp. butter 
1 can (13 oz.) evaporated milk
2 eggs
1 can (16 oz.) pumpkin
2 1/2 tsp. pumpkin pie spice
2 tsp. vanilla

Heat oven to 350˚. Grease pie plate, 9 x 1 1/2 or 10 x 1 1/2 inches. Beat all ingredients until smooth, 1 minute in blender on high or 2 minutes with hand beater. Pour into plate. Bake until knife inserted in center comes out clean, 50 to 55 minutes.

High altitude: Heat oven to 375˚. Bake 45 to 50 minutes.


Love this old McCormick spice can.


Recipe via Dying in Downey

Pumpkin Chiffon Honeypie


Pumpkin Chiffon Pie
recipe from 1950s Sioux Bee Honey advertising

1 tbsp. unflavored gelatin
1/4 cup cold water
3 egg yolks
3/4 cup Sioux Bee Honey
1 1/2 cups canned pumpkin
1/2 cup milk
1/2 tsp. salt
1 tsp. cinnamon
3 egg whites
3 tbsp. sugar
1 9" baked pie shell

Soak gelatin in cold water for 5 minutes. Beat egg yolks and combine with honey, pumpkin, milk, salt and cinnamon in top of double boiler. Cook until thick, stirring constantly. Add softened gelatin and stir until dissolved. Beat egg whites until frothy; add sugar gradually and continue beating until they will stand in stiff peaks. Fold the meringue into pumpkin mixture. Fill pie shell. Chill for several hours.


Everything I know about cooking I learned by watching my grandmothers and my mother. You, too?


Recipe via Vintage Ad Browser
Image via Tip Nut

Pumpkin Dream Pie

Pumpkin pie ad with recipe

Pumpkin Dream Pie

recipe from 1959 Jell-O advertising

1 pkg. Dream Whip
1/2 cup milk
1/2 tsp. vanilla
2/3 cup milk
1 pkg. Jell-O Instant Vanilla Pudding
1 cup canned pumpkin
3/4 tsp. pumpkin pie spice
1 baked 8-inch pie shell (cooled)

Prepare Dream Whip with 1/2 cup milk and the vanilla as directed on pkg. Combine 1 cup of the prepared Dream Whip with the Jell-O Instant Pudding, 2/3 cup milk, pumpkin and spice. Beat slowly with egg beater just until well mixed — about 1 minute. Pour into pie shell. Chill in refrigerator until set — about 2 hours. Top with remaining Dream Whip. Serves 6.


I think this 1953 mom has a pie in the oven, if you get my drift.


Image via Digital Gallery

Pumpkin pie season is here

Here's the first in a series of pumpkin pie recipes from old advertising.

Pumpkin pie

Impossible Pumpkin Pie
recipe from 1980s Bisquick advertising

3/4 cup sugar
1/2 cup Bisquick baking mix
2 tbsp. butter
1 can (10 oz.) evaporated milk
2 eggs
1 can (16 oz.) pumpkin
2 1/2 tsp. pumpkin pie spice
2 tsp. vanilla

Heat oven to 350˚. Grease pie plate, 9 x 1 1/4 or 10 x 1 1/2 inches. Beat all ingredients until smooth, 1 minute in blender on high or 2 minutes with hand beater. Pour into plate. Bake until knife inserted in center comes out clean, 50 to 65 minutes.

High Altitude: Heat oven to 375˚. Bake 45 to 50 minutes.


I don't know about your grandmother but mine didn't use baking mixes. She made crusts from scratch. With lard. And they were amazing.


Recipe via Dying in Downey
Image via Brown-eyed Baker

Retro Coffee Cake

Say good morning to pineapple coffee cake.


Easy Pineapple Coffee Cake
recipe from 1964 Dole advertisement

1 20-oz. can Dole Crushed Pineapple
2 cups biscuit mix (Bisquick will do)
1 large egg
1/4 cup white sugar
1/4 cup brown sugar
1/4 tsp. cinnamon or 1 pinch freshly grated nutmeg

Drain pineapple, saving 2/3 cup of syrup.

Thoroughly mix the syrup, biscuit mix, egg and white sugar. Pour into greased 8- or 9-inch square pan. Cover the top evenly with the crushed pineapple. Sprinkle with the brown sugar and a little cinnamon or nutmeg. 

Bake at 400˚ for 25 to 30 minutes. 

Via Mr. Breakfast

German Sweet Chocolate Pie

If you're dieting, move along, nothing to see here.


German Sweet Chocolate Pie
recipe from 1994 advertising

1 pkg. (4 oz.) Baker's German's Sweet Chocolate
1/3 cup milk, divided
4 oz. Philadelphia Brand Cream Cheese, softened
2 tbsp. sugar
1 tub (8 oz.) Cool Whip Lite
1 Keebler Ready Crust Graham Cracker Pie Crust (6 oz.)
Additional Cool Whip for topping

Microwave chocolate and 2 tbsp. of the milk in a large microwavable bowl on HIGH for  1 1/2 or 2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted.

Beat in cream cheese, sugar and remaining milk until well blended. Refrigerate 10 minutes. Stir in Cool Whip until smooth. Spoon into crust.

Freeze 4 hours or until firm. Garnsh with additional Cool Whip if desired. Let stand at room temperature 15 minutes or until pie can be cut easily. Makes 8 servings.

Via Aunt B Simply Living