Pumpkin Pie in a Bag
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Posted: 09/30/24
Updated: 10/03/24
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Want to make Thanksgiving dessert a memorable experience for the kids? Try this Pumpkin Pie in a Bag! This fun and interactive recipe is perfect for classrooms or home kitchens. Simply mix the ingredients in a bag and pipe into cups for a delicious and easy-to-make dessert.
You’re never gonna believe how EASY it is to make this delicious dessert. Pumpkin pie in a bag takes just 15 minutes to make and is so easy your kids could whip it up all on their own. Before you know it, you’ll have the perfect fall treat ready to go! It’s creamy, rich and oh so cozy.
While pumpkin pie is a classic that I’ll always make, sometime I really don’t want to go through the process of baking it. That’s where this recipe comes in handy! You get all the goodness of a pumpkin pie with just a fraction of the work. You just need instant pudding mix, pumpkin puree, milk, graham crackers and a few other simple ingredients. Once combined and served, it truly tastes exactly like pumpkin pie!
Why You’ll Love Pumpkin Pie in a Bag
- This super easy pumpkin pie in a bag recipe makes 25 individual servings. Fantastic for a party!
- Pumpkin pie in a bag is completely no-bake. Save that oven space for turkey and all the holidays casseroles you love.
- Turn your kiddos into bakers with this fun recipe. It’s totally kid-friendly, allowing them to be participants in the holiday baking without even having to touch a hot surface!
Ingredients for Pumpkin Pie in a Bag
- Graham cracker sheets – These will be crushed up to create a graham cracker crust for this pumpkin pie in a bag!
- Ground cinnamon – Use this along with pumpkin pie spice to create the most warm and inviting flavor in this easy pumpkin pie recipe.
- Cold milk – I recommend using whole milk for the most creamy results, but you can use 2% or another type of milk.
- Pumpkin puree – Make sure that you grab 100% pure pumpkin puree, not pumpkin pie filling.
- Whipped topping – Feel free to make your own homemade whipped cream instead of using whipped topping!
- Pumpkin pie spice – Grab your favorite pumpkin pie spice from the grocery store or make your own homemade pumpkin pie spice.
- Instant vanilla pudding mix – This is the easy button on adding lots of flavor to your pumpkin pie in a bag.
Helpful Tools
- Gallon size bags
- Measuring cups and spoons
- Individual dessert cups or ramekins
- Rolling pin
How to Make Pumpkin Pie in a Bag
In a gallon ziplock freezer bag combine the milk and instant pudding. Carefully squeeze the air out of the bag and then seal it tightly.
Squeeze and knead the mixture with your hands until blended, about one minute.
Add the pumpkin puree, cinnamon and pumpkin pie spice to the ziploc bag. Squeeze and knead with hands again until blended, about 2 minutes.
Place the graham cracker crumbs in another gallon ziploc bag and then use a rolling pin to crush them up.
Once crushed, evenly divide the graham cracker crumbs between the cups/ramekins. There should be about 2 Tablespoons per cup.
Use scissors to cut the corner off of the freezer bag with pumpkin pie filling and then evenly pipe the filling into each cup. Garnish with whipped topping and serve!
How to Store Leftover Pumpkin Pie in a Bag
Wrap the individual cups tightly in plastic wrap. You can also store the pumpkin pie filling in a bag, separate from the graham crackers.
Store the individual cups in the fridge for up to 2 days. Keep in mind that the graham crackers at the bottom of the small cups will become soggy the longer the dessert sits. The gallon zip freezer bag of pumpkin pie filling can be stored in the fridge for a few days, or frozen for 3-4 months.
Can I substitute pumpkin pie filling for canned pumpkin?
It is generally not recommended to use pumpkin pie filling in place of canned puree. Canned filling is already sweetened and has spices added to it. Whereas, puree is a “blank slate” of sorts! For this recipe, I use puree so that I can sweeten and flavor it as desired.
Can I replace canned pumpkin with fresh pumpkin?
Absolutely! A can of pumpkin is about 15 ounces, which is just under two cups. A 3 pound pumpkin should yield about two cups of puree. So if you want fresh pumpkin, feel free to grab a small pumpkin and make your own puree.
What to Serve with Pumpkin Pie in a Bag
This would be a fun and easy dessert after a tasty fall meal! Whip up a batch of these individual pumpkin pies and serve after a dinner of roasted turkey breast with mashed potatoes and roasted vegetables.
Serve up a cozy pumpkin pie treat with a warm cup of apple cider or a tasty pumpkin spice latte.
Pro Tips for the Best Pumpkin Pie in a Bag
- Keep your kiddos entertained by allowing them to mix together the pumpkin pie filling! They can mush and smash as much as they want.
- Use freezer bags, not the regular plastic bags. The freezer bags are a thicker plastic and won’t bust as you mix things together.
- Feel free to crush the graham cracker by using a food processor! It’ll make more dirty dishes, but could be an easier process if you don’t want to manually smash the crackers.
This pumpkin pie recipe for kids is a total game changer! What was meant to be a fun activity for kiddos, has turned into a staple dessert around fall. It’s just so easy and tasty!
More Pumpkin Recipes You’ll Love!
- Make some Pumpkin Bars for another easy and shareable treat. This tasty recipe is one we come back to over and over again!
- If you’ve never tried Pumpkin Brownies, you’re missing out! Make this irresistible treat this fall.
- Spice up breakfast time with this delicious Pumpkin French Toast. The best fall breakfast addition!
- Fluffy and moist Pumpkin Muffins are a classic that never gets old.
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Pumpkin Pie in a Bag
Make this easy no-bake Pumpkin Pie in a Bag at home or in the classroom for a fun, hands on fall activity for the kids.
Ingredients
- 2 ⅔ cup cold milk
- 2 packages Instant Vanilla Pudding mix (3.4 ounces each)
- 15 ounces pure pumpkin puree (1 can)
- 1 teaspoon ground cinnamon
- 1 ½ teaspoon pumpkin pie spice
- 12 Graham Cracker Sheets
- 1 can whipped topping
Instructions
- In a gallon ziplock freezer bag combine the milk and instant pudding in the bag. Remove the air from the bag and seal it.
- Squeeze and knead with your hands until the mixture is blended, about one minute.
- Add pumpkin, cinnamon and pumpkin pie spice to the ziploc bag. Squeeze and knead with hands again until blended, about 2 minutes.
- Place graham cracker crumbs in another gallon ziploc bag. Use a rolling pin to crush them up.
- Evenly divide the graham cracker crumbs between the cups, about 2 Tablespoons per cup.
- Cut the corner of the freezer bag. Evenly pipe pie filling into each cup. Then garnish with whipped topping and serve.
Tips
Wrap the individual cups tightly in plastic wrap. You can also store the pumpkin pie filling in a bag, separate from the graham crackers.
Store the individual cups in the fridge for up to 2 days. Keep in mind that the graham crackers at the bottom of the small cups will become soggy the longer the dessert sits. The gallon zip freezer bag of pumpkin pie filling can be stored in the fridge for a few days, or frozen for 3-4 months.
Nutrition Information
Calories: 51kcal (3%), Carbohydrates: 8g (3%), Protein: 2g (4%), Fat: 2g (3%), Saturated Fat: 1g (6%), Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.4g, Cholesterol: 3mg (1%), Sodium: 56mg (2%), Potassium: 87mg (2%), Fiber: 1g (4%), Sugar: 3g (3%), Vitamin A: 2690IU (54%), Vitamin C: 1mg (1%), Calcium: 43mg (4%), Iron: 1mg (6%)
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