Ingredients for Pumpkin Pie In A Bag
- 1 cup milk
- Canned Pumpkin
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- Vanilla Pudding Mix
- Graham Cracker Crumbs
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How to Make Pumpkin Pie In A Bag
- In a quart-size freezer ziploc bag, combine 1 cup milk and 1 (3.4 ounce) package instant vanilla pudding mix.
- Remove as much air as possible from the bag and seal it tightly.
- Squeeze and knead the bag for 1 minute until the pudding is fully blended and smooth.
- Add 1/2 cup pumpkin puree, 1 teaspoon ground cinnamon, and 1/2 teaspoon ground ginger to the bag.
- Remove air, seal the bag, and knead for 2 minutes until well combined.
- For individual pies: Place 2 tablespoons graham cracker crumbs or crushed ginger snaps in the bottom of each of 2 small cups or glasses.
- Snip a small corner off the bag. Gently squeeze the pumpkin pie filling into the prepared cups or mini pie crusts.
- 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