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Pumpkin Patch Pie
An easy to make, easy to clean up, Fall Recipe
Materials:
- 1 gallon Ziploc freezer bag
- 2 2/3 cups cold milk
- 2 packages (4 serving size) instant vanilla pudding mix
- 1 can (15 ounces) solid pack pumpkin
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- Graham cracker crumbs
- Cups
- Scissors
- 1 can whipped cream topping
- Spoons
Directions
- Combine milk and pudding in the Ziplock bag. Remove air and ziplock shut.
- Squeeze and knead with hands until blended for about 1 minute.
- Add pumpkin, cinnamon, and ginger to the bag. Remove air and ziplock shut.
- Squeeze and knead with hands until blended for about 2 minutes.
- Place graham cracker crumbs in the bottom of cups.
- Cut corner of Ziplock bag and squeeze pie filling into cups.
- Garnish with whipped topping. Add a spoon. Serve and enjoy!