Pumpkin Pie In A Bag Recipes
PUMPKIN PIE IN A BAG
This recipe was originally meant for elementary students, but this recipe serves 2 (students). I haven't made it yet so I can't say if it really makes enough for 2 adults. If you want the recipe for 25 students, go here http://agweb.okstate.edu/fourh/aitc/lessons/extras/recipes/pumpie.pdf Use a quart-size freezer ziploc bag to mix it. Also, they say to add more pudding or milk when done to get the desired end-result consistency of pudding.
Provided by Keee8698
Categories Pie
Time 5m
Yield 2 pies, 2 serving(s)
Number Of Ingredients 6
Steps:
- Combine the milk and instant pudding in the bag.
- Remove the air from the bag and seal it.
- Squeeze and knead with hands until the mixture is blended-about one minute.
- Add the pumpkin, cinnamon and ginger.
- Remove the air, and seal the bag.
- Squeeze and knead with hands until blended-about two minutes.
- Place 1⁄2 tablespoon of graham cracker crumbs or a ginger snap in the bottom of 2 small cups.
- Cut the corner of the bag, and squeeze pie filling into the cups.
- Garnish the cups with whipped topping.
- To make mini pies, skip step 7 and then squeeze the filling into the pie crusts.
Nutrition Facts : Calories 15.2, Fat 0.6, SaturatedFat 0.4, Cholesterol 2.1, Sodium 43.7, Carbohydrate 2, Fiber 0.5, Sugar 0.5, Protein 0.7
PIE IN A PUMPKIN
Make and share this Pie in a Pumpkin recipe from Food.com.
Provided by Steve_G
Categories Pie
Time 1h45m
Yield 1 batch, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Cut a lid off the pumpkin.
- Scoop out the seeds and save for roasting later!
- Place the pumpkin in a sturdy baking pan.
- Beat together the remaining ingredients EXCEPT FOR THE BUTTER!
- Pour into the pumpkin and dot with the butter.
- Cover with the pumpkin lid and bake for 1 to 1-1/2 hours, or until the filling has set like custard.
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