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Preparing pumpkin pie in a bag
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Pumpkin Pie in a Bag

When you think of fall, what smell and flavors come to mind? A common answer to this question is pumpkin spices and pumpkin pie! Sometimes making a pie can be overwhelming, but we've broken this recipe down to prepare pumpkin pie in a bag. The great thing about the pumpkin pie in a bag is that it can be made anywhere!  It’s a fun activity to do with kids, too. 

Equipment

  • 1 Gallon Ziploc® freezer bag
  • 1 Cup or bowl
  • 1 Scissors
  • 1 Spoon for mixing

Ingredients

  • 1 1/3 cup cups cold milk
  • 1 package instant vanilla pudding mix [1 packet is a 4 serving size]
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/2 can solid-pack pumpkin [1/2 can is 7.5 ounces] Can substitute for 1 packed cup of homemade pumpkin puree**
  • Graham cracker crumbs
  • Whipped cream

Instructions

  • Add graham cracker crumbs to cup or bowl.
  • Open a Ziploc bag and pour in milk and pudding. Zip shut.
  • Squeeze the bag until it is all mixed up.
  • Open the bag and add pumpkin and spices. Zip shut.
  • Squeeze the bag until it is all mixed up. Cut the corner of the bag and squeeze into cups and top with whipped cream

Notes

**Homemade Pumpkin Puree
  • Cut 1 Small Pie Pumpkin in half and remove seeds and stringy insides
  • Place cut side down in a baking pan. Bake at 400F until the skin can easily be pierced and is pulling away from the inside flesh. About 45 to 60 minutes.
  • Cool until you can safely remove the soft inside flesh.
  • Mash or puree flesh until smooth. Can be frozen for up to 1 year in an air-tight freezer bag.