Pumpkin Pie In A Bag Recipe

This fun and easy no-bake pumpkin pie recipe is perfect for kids and adults! Originally designed for elementary students, this recipe makes 2 individual servings using a clever ziploc bag technique. Quickly whip up creamy pumpkin pie filling in minutes, then fill graham cracker cups or mini pie crusts for a delightful autumn treat. Looking for a larger batch? Find the recipe for 25 servings here: [http://agweb.Okstate.Edu/fourh/aitc/lessons/extras/recipes/pumpie.pdf](http://agweb.Okstate.Edu/fourh/aitc/lessons/extras/recipes/pumpie.pdf). Adjust the pudding and milk for your desired consistency.

Prep Time 5 mins
Cook Time 5 mins
Calories 15.2 kcal
Protein 1g
Rating 0.0 (1 Reviews)
Pumpkin Pie In A Bag 24

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Pumpkin Pie In A Bag

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How to Make Pumpkin Pie In A Bag

  1. In a quart-size freezer ziploc bag, combine 1 cup milk and 1 (3.4 ounce) package instant vanilla pudding mix.
  2. Remove as much air as possible from the bag and seal it tightly.
  3. Squeeze and knead the bag for 1 minute until the pudding is fully blended and smooth.
  4. Add 1/2 cup pumpkin puree, 1 teaspoon ground cinnamon, and 1/2 teaspoon ground ginger to the bag.
  5. Remove air, seal the bag, and knead for 2 minutes until well combined.
  6. For individual pies: Place 2 tablespoons graham cracker crumbs or crushed ginger snaps in the bottom of each of 2 small cups or glasses.
  7. Snip a small corner off the bag. Gently squeeze the pumpkin pie filling into the prepared cups or mini pie crusts.
  8. Garnish with whipped cream and enjoy! (To make mini pies without graham cracker cups, skip step 6 and fill mini pie crusts directly.)

Nutrition Information (Approximate per serving)

Sodium

1 g

Sugar

2g

Fat

1g

Carbs

0g