Pumpkin Pie in a Bag

Remember the Cherry Pie in a Bag activity? Here’s another classroom favorite appropriate for fall.

Students can apply math skills by measuring ingredients and learn about pumpkins and agriculture. Pair it with an activity to learn about pumpkin growing cycles, read a fun fall or Halloween book, or create unique Jack o’ Lanterns based on each students’ characteristics and personality (activities coming in future posts, so check back soon).

This activity is appropriate for ages 3 to 12, depending on the accompanying activity and available supervision/assistance.

Find pumpkin facts and more activities in the Illinois Ag in the Classroom pumpkin ag mag.

Recipe credited to Illinois Agriculture in the Classroom.

Pumpkin Pie in a Bag

Ingredients and supplies:

• 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
• 1/2 teaspoon ground ginger
• Graham cracker crumbs
• 25 small cups
• scissors
• 1 can whipped topping
• 25 spoons

Directions:

1. Combine the milk and instant pudding in the Ziploc bag.
2. Remove the air and Ziploc it shut.
3. Squeeze and kneed with hands until blended for 1 minute.
4. Add the pumpkin, cinnamon, and ginger.
5. Remove the air and Ziploc it shut.
6. Squeeze and kneed with hands until blended for 2 minutes.
7. Place 1/2 tablespoon of crushed graham crackers in the bottom of small cups. (You can have one group of students crush graham crackers in a Ziploc bag while the other group is mixing the pumpkin pie.)
8. Cut corner of freezer bag and squeeze pie filling into cups.
9. Garnish with whipped topping, if desired.
10. Add a spoon and enjoy!