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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 8 |
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This recipe was originally meant for elementary students, but this recipe serves 2 (students). I haven't made it yet so I can't say if it really makes enough for 2 adults. If you want the recipe for 25 students. Use a quart-size freezer ziploc bag to mix it. Also, they say to add more pudding or milk when done to get the desired end-result consistency of pudding. Ingredients:
1/8 cup milk |
2 tablespoons canned pumpkin |
1 dash cinnamon |
1 dash ginger |
1 tablespoon vanilla pudding mix |
graham cracker crumbs (can use tart-size pre-made graham cracker pie crusts or little ginger snaps) |
Directions:
1. Combine the milk and instant pudding in the bag.
2. Remove the air from the bag and seal it.
3. Squeeze and knead with hands until the mixture is blended—about one minute.
4. Add the pumpkin, cinnamon and ginger.
5. Remove the air, and seal the bag.
6. Squeeze and knead with hands until blended—about two minutes.
7. Place 1⁄2 tablespoon of graham cracker crumbs or a ginger snap in the bottom of 2 small cups.
8. Cut the corner of the bag, and squeeze pie filling into the cups.
9. Garnish the cups with whipped topping.
10. To make mini pies, skip step 7 and then squeeze the filling into the pie crusts.
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