A cool way of making Pumpkin Pie!

I recently had the Richland County Farm Bureau Manager visit my classroom. She let the students make pumpkin pie in a very neat way & I'd like to share what we did. No oven needed!

Here is the recipe.

What you need to have:

- 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

What you need to do:

1. Combine the milk and instant pudding in the Ziploc bag.

2. Remove the air and Ziplock 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 graham cracker crumbs in the bottom of small cups.

8. Cut corner of freezer bag and squeeze pie filling into cups.

9. Garnish with whipped topping.

10. Add a spoon. Eat up!