No..
How would adding dream whip help a pie rise?
The eggs will do that.
Dream milk is made from sugar hydrognated vegetable oil artificial flavorings and other stuff.
How would that make a pumpkin pie better than sugar, cream and real flavorings?
Linda C

No, but Dream Whip was the dehydrated precursor of CoolWhip and there were as many recipes in that era for chiffon-ish pumpkin pies using Dream Whip as there are now for ones using a carton of CoolWhip.

Can't say I have tried it. Interesting thought...

Don't know about those recipes...but I can taste the artificial vanilla and the stick to your teeth feeling from the hydroginated fats.
It will make a "tender" pie....but how would it make it rise?

Hmmm. I remember Dream Whip although we seldom bought it because we milked our own cows and had all that cream to whip, LOL.

My Aunt Ellen used to make chiffon type pies with Dream Whip, and that fake unbaked cheesecake kind of pie with cream cheese and sugar and Dream Whip. I remember she made one with chocolate pudding and Dream Whip too, but I don't remember any of them being the type of pie that were baked, they were always the "fold in the whipped topping and refrigerate" kind of pies.

Annie

Just goes to show you can find anything on Google. LOL! I think I found it.

I think this may be what you're talking about, which fits with Annie's (and my) recollection about it going only into refrigerator pies. I found nothing using it in a baked pumpkin pie.

To each his own, but this does not sound good to me.

Pumpkin Dream Pie
Ingredients
1 pkg. dream whip
1/2 c. cold milk
1/2 t. vanilla
1 sm. pkg. instant vanilla pudding
2/3 c. milk
1 c. canned pumpkin
3/4 t. pumpkin pie spice
1-8 inch baked pie shell

Directions
Prepare dream whip according to package directions. Combine dream whip with remaining ingredients, beating gently with an eggbeater for one minute. Pour into pie shell. Chill for 2 hours before serving. Serves eight.

Here is a link that might be useful: From Michigan Country Lines site

My mother wrote out some family recipes for me when I was first married and they included something called "Tropical Fruit Freeze."

I've never made it, and it fell out of the holiday sides rotation decades ago, but I remember it had canned mandarin orange slices, crushed pineapple, cottage cheese and Dream Whip as main ingredients. I know it sounds horrible, but I remember liking it as a child. Don't think I would as much now. That's probably the last time I ate Dream Whip.

Oh dear!! I had erased it from my memory and you brought it back!
many Many years ago, my mother was visiting and aw ell meaning but slightly off the mark neighbor brought over a pumpkin chiffon pie. It was that Dream whip recipe.
It was sooooo bad! Even my pumpkin pie loving DH wouldn't eat it after one bite. We dumped it down the toilet...in those days before a disposer.
When she stopped over the next day ( she stopped over several times every day!) and asked how we liked the pie, my mother, bless her heart, said...It was beautiful! ( and it was!) it was gone in a flash....just like that! ..snapping her fingers!
And to my credit I didn't laugh!
It tasted like raw pumpkin with the greasy mouth feel of crisco!

Thankyou all but I do remember putting the dry dream whip in the boxed cake mix to make it rise higher.

You are right, Goldy.
Look what I found on "About.com" when I googled "Dreawhip Recipes":

Dream Cake
A whipped topping mix adds volume and velvety texture to a cake made from a cake mix. See my Step by Step Heart Cake for pictures and detailed instructions.
Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients:
1 (18 ounce) box cake mix, any flavor
1 envelope Dream Whip dry whipped topping mix
1 cup cold water
4 eggs
Preparation:
Preheat oven to 350 degrees F. Spray a 9x13" pan or two 9" pans with nonstick cooking spray containing flour; set aside.
In large bowl, combine cake mix, whipped topping mix, water, and eggs and beat until blended. Then beat for 4 minutes at medium speed, until batter increases in volume. Pour into prepared cake pan(s).

Bake the 9" pans for 25-30 minutes, and the 9x13" pan for 30-40 minutes or until cake pulls away from edges of pan and is dark golden brown. Cool in pans for 5 minutes, then remove the 9" cakes from pans. Keep the 9x13" cake in its pan. Frost as desired.

I've not tried it, so I will neither vouche for it nor criticize it, but apparently it is done!

Rusty

Mad Google skillz there, Rusty. :) I guess I was too specific, focusing on the pumpkin pie part.

I remember Dream Whip, but I don't think I've seen it on store shelves in years. I used to beg Mom to buy it when I'd see ads for it, but she always made homemade, mouth-watering pies with meringue on top. Now she doesn't feel like going to all the trouble to make homemade pies anymore, and I'd give anything to taste one again.

I was too, Renee. She asked for pumpkin or sweet potato pie and I didn't even think about cake, I was thinking PIE!

Annie

Thanks everyone.my friends and I first used the dreanwhip in our boxed cake.later on someone got the bright idea to put it in pumpkin and sweetpotatoe pies.And it worked.It made the pie higher and lighter,But I just can;t remember how much and how.This is going back fifthy years.Time has away of makeing things fuzzy.Oh well Itried reliveing the past.