WKYT - Chef Walter - Recipes

Pumpkin Pie in a Bag Friday, July 30, 2010

Ingredients

Tanna Nicely Agriculture in the Classroom
Which we did with the kindergarten, 1st and 2nd grades at Carpenter’s Elementary School in Blount County

1 gallon zip lock bag
2 2/3 cup of cold milk
2 packages (4 oz serving size) instant vanilla pudding mix
1 15 oz can solid pack pumpkin
1 ½ tsp pumpkin pie spice
1 box of graham crackers (provide snack baggies and have kids crush their own crackers) or to speed up process purchase box of crumbs.
1 can whipped topping

Directions

Combine the milk and pudding in the bag. Remove the air from the bag and seal it. Squeeze and knead with hands until the mixture is blended (about 1 minute). Add the pumpkin and pumpkin pie spice. Remove the air and seal the bag. Squeeze and knead with hands until blended—about 2 minutes. Place 1 or 2 TBSP of graham cracker crumbs in the bottom of small cups. Use very small cups for lots of small servings, larger for fewer larger servings. Cut the corner of the gallon freezer bag and squeeze the pie filling into the cups. Garnish the cups with whipped topping and a splash of cinnamon. ENJOY!

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