Thanksgiving would be nothing without Pumpkin Pie, but pie making can be time consuming and take away from precious time spent with family. What if you could have the delicious taste of pumpkin pie, but without the dishes and cook time? This recipe for “Pumpkin Pie in a Bag” provides the delicious flavors of Thanksgiving, without the hassle!

Step 1: Supplies

1 tablespoon milk
2 tablespoons canned pumpkin
1 small pinch pumpkin spice
1 small pinch ginger
1 tablespoon vanilla pudding mix
Graham cracker crumbs
Cups/small pie tins
Whipped cream (optional)
Can opener
Tablespoon measuring utensils
Ziploc bag (gallon size bag recommended)
Scissors

***PLEASE CONSULT WITH ANY PARTICIPANTS ABOUT POTENTIAL FOOD ALLERGIES***

Step 2: Wash Hands

With flu season on its way, it is important to thoroughly wash your hands with soap and water before handling any food.

Step 3: Milk and Pudding

Combine milk and instant pudding in bag. The milk and pudding are mixed first to create a wet mixture for the dry ingredients to later bind to.

Step 4: Knead Bag

Squeeze and knead with hands until the mixture is blended - should take about one minute

Step 5: Add Canned Pumpkin

Add the canned pumpkin, pumpkin spice, and ginger

Step 6: Seal Bag

Remove the air, and seal the bag

Step 7: Knead (again!)

Squeeze and knead with hands until blended - should take about two minutes. This process takes slightly longer as the dry ingredients need a bit of extra time to bind.

Step 8: Making the Crust

Place 1/2 tablespoon of graham cracker crumbs (or ginger snap) in the bottom of a pie crust tin or other container being used

Step 9: Cut Corner of Bag

Almost time to squeeze! Cut the corner of the bag. Use personal discretion - the size should be big enough to pipe into the cups but small enough to not waste any of the filling.