Pumpkin Pie in a Bag | Making it Grow

Clemson Extension 4H Agent Alana West shows us how to make Pumpkin Pie in a bag!  Check out the instructions below.

Ingredients

• 2 1 quart freezer bags
• Measuring cups and spoons
• Scissors
• 1 cup cold milk divided, ½ cup going into each bag.
• 4 ounce box of instant vanilla pudding divided in half for each bag
• ½  teaspoon divided pumpkin pie spice or apple spice blend (¼ teaspoon in each bag).
• ½ cup divided - from 1 15 ounce can packed pumpkin puree (¼ cup into each bag).
• 2 plates
• 6 squares graham crackers
• Whipped cream to serve

Directions

1. Combine the milk and instant pudding in the bag.
2. Remove the air from the bag and seal it. Parental supervision needed here to ensure that the bags are properly sealed.
3. Squeeze and knead with hands until the mixture is blended—about one minute.
4. Add the pumpkin and pumpkin pie spice.
5. Remove the air and seal the bag and squeeze and knead it for about 2 minutes.
6. On each plate, put 3 squares of graham crackers
7. Cut the corner of the freezer bag, and squeeze pie filling onto the graham crackers.
8. Garnish little pumpkin pies with whipped cream
9. Grab a napkin!
10. Leftover pumpkin pie in a bag mix can be stored snipped side up in the refrigerator for another day.

🌱 Making It Grow is an award-winning program produced by SCETV and Clemson University. Host Amanda McNulty from Clemson Extension along with Clemson Extension Master Gardener State Coordinator Agent Terasa Lott plus other Extension Agents and featured guests offer research-based information on a variety of gardening, agricultural, and environmental topics, while also highlighting interesting places and products from around South Carolina.

🍽️ For more recipes like the one above, visit SCETV Food.