I remember before I graduated high school that our health teacher would come every year in the Fall and show us how to make "Pumpkin Pie in a Bag". This seems to be nutritional enough as long as you don't over do it! It's also great for kids.
Ingredients:
-Take crushed graham crackers and put them in the bottom of the cup, used as a "crust".
(for 25 servings) one gallon zip
freezer bag
• 2 2⁄3 cup cold milk
• two packages (four serving
size) instant vanilla pudding
mix
• one can (15 ounces) solid-pack
pure pumpkin
• one teaspoon ground cinnamon
• 1⁄2 teaspoon ground ginger
• graham cracker crumbs
• 25 small cups
• scissors/knife
• one can whipped topping (optional)
• 25 spoons (optional)
(for two servings)
• quart-size zip freezer bags
• 1/8 cup milk
• 2 T canned pumpkin
• dash cinnamon
• dash ginger
• 1 T pudding mix*
• tart-size premade graham cracker
crusts or ginger snaps
* The mix should have the consistency
of pudding. If it is too runny,
add pudding mix. If it is too thick,
add milk.
Instructions:
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 in the bottom of the
small cups.
8. Cut the corner of the gallon freezer bag, and squeeze pie filling into
the cups.
9. Garnish the cups with whipped topping.
10. Provide spoons. Enjoy.
For individual servings follow directions as above and squeeze mixture
into tart-size premade graham cracker crusts, or place a ginger snap at the
bottom of small cups to serve as crust.
| current weight: 233.0 |
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