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.
Servings: 25
Calories: 51kcal
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.
Notes
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
Calories: 51kcal | Carbohydrates: 8g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Cholesterol: 3mg | Sodium: 56mg | Potassium: 87mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2690IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg