Pumpkin Patch pie
Happy HalloweenAGRICULTURE IN THE CLASSROOM ACTIVITY
Pumpkin Patch Pie
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
25 small cups
1 can whipped topping
Combine the milk and instant pudding in the Ziploc bag. Remove the air and Ziploc shut. Squeeze and kneed with hands until blended for 1 minute.
Add the pumpkin, cinnamon, and ginger.
Remove the air and Ziploc shut. Squeeze and kneed with hands until blended for 2 minutes.
Place ½ Tablespoon of graham cracker crumbs in the bottom of small cups.
Cut the corner of the gallon freezer bag and squeeze pie filling into cups.
Garnish with 1 container (8 ounces) whipped topping.
Add a spoon. Serve and enjoy.
Yield – 25 students and 1 teacher
Ingredients can be divided by 4 or 5 students to work in small groups.