Pumpkin Pie in a Bag

Pumpkin pie loving kids can make themselves dessert by squeezing everything in a Ziploc bag, no oven required. This easy pumpkin pie in a bag combines cold milk, instant vanilla pudding, pumpkin puree and pumpkin pie spice in a gallon Ziploc, then pipes into cups over graham cracker crumbs and finishes with whipped topping. My kids have made it in the classroom for Thanksgiving classroom parties, but it’s also great for homeschool Thanksgiving units, or family dessert where the kids want to be the ones making the sweet stuff.

The No Bake Pumpkin Pie in a Bag That Turns Kids Into Thanksgiving Dessert Chefs

There are three things make this pumpkin pie in a bag recipe a Thanksgiving staple in my parenting-toolkit. The squeeze-in-a-bag method turns dessert prep into an activity kids can do themselves, which means they’re occupied AND you get help with the Thanksgiving spread simultaneously. The no-bake format means it doesn’t compete for oven space on Thanksgiving morning, which anyone who has ever hosted knows is the true gift. And the individual-cup format works beautifully for classroom Thanksgiving parties, pre=portioned family dessert, or kids-table serving where a whole pie just doesn’t make sense.

A few practical notes from my kitchen is to make sure cold milk is used, warm milk won’t let the instant pudding set properly, so pull it straight from the fridge. Use freezer-grade Ziploc bags because regular ones can leak under kneading pressure and you don’t want pumpkin pie filling on the kitchen floor. Cut a small corner off the bag when piping, too big a hole makes the filling come out in a flood instead of neatly into cups. And make sure the pumpkin is PURE pumpkin puree, not pumpkin pie filling, since pie filling already has sugar and spices that will throw off the recipe balance.

Why You’ll Love Recipe

• Not only is this a fun cooking activity for kiddos, but it’s actually fantastic for sensory development. Smushing everything together in a bag is exactly like many other sensory play activities! The only difference is that this ends up being a tasty dessert.
• This pumpkin pie in a bag recipe comes together in just 15 minutes. It really is that simple!
• You only need seven simple ingredients to make this easy pumpkin pie recipe for kids. Keep them on hand and you can make this dessert whenever you get a sweet tooth!

Key Ingredients

• Cold milk – I recommend using whole milk for the creamiest results, but you can use 2% or another type of milk.
• Pumpkin puree – Use 100% pure pumpkin puree, not canned pumpkin pie filling.
• Whipped topping – You can add a dollop of homemade whipped cream on the top of each pumpkin pie dessert instead of using whipped topping!
• Pumpkin pie spice – Grab your favorite pumpkin pie spice from the grocery store or make your own homemade pumpkin pie spice.
• Instant vanilla pudding mix – Instant pudding mix is key to the success of this recipe, so don’t forget it!

Find the full ingredient list with exact measurements in the recipe card below.

Helpful Tools

• Gallon size zip top bags – These can be sealed with confidence so you don’t have to worry about them bursting open and making a huge mess.
• Individual dessert cups or ramekins – Single serve desserts are adorable and I am so happy I have these on hand.
• Rolling pin – Using a rolling pin is the easiest way to crush graham crackers!

How to Make Pumpkin Pie in a Bag

Combine milk and pudding mix. In a gallon Ziplock freezer bag combine the milk and instant pudding. Carefully squeeze the air out of the bag and seal it tightly. Squeeze and knead the mixture with your hands until blended, about one minute.

Add remaining ingredients. Add the pumpkin puree, cinnamon and pumpkin pie spice. Squeeze and knead again until thoroughly blended.

Crush graham crackers. Place the graham crackers in a separate gallon plastic bag and crush with a rolling pin. Evenly divide crumbs between the serving cups, about 2 tablespoons each.

Portion pie filling. With clean kitchen scissors, cut the corner of the gallon freezer bag filled with pumpkin pie filling. Pipe the filling evenly into the cups. Garnish with whipped topping and serve.

For the complete directions and ingredient amounts, scroll down to the recipe card below.

Storage

Fridge: If you have any leftover individual pumpkin pie in a bag serving cups, just cover them tightly in plastic wrap. Store the individual desserts in the refrigerator for up to 2 days. Keep in mind that the graham crackers will become soggy the longer the dessert sits.

You can also store the pumpkin pie filling in a bag, separate from the graham crackers and whipped topping for a few days.

Freezer: Store the zip top bag of pie filling, without graham crust or whipped topping. Thaw in the fridge overnight.

Serving Suggestions

Serve this pumpkin treat with cozy drinks like Lucky Charms Hot Chocolate! It’s great after heart meals like Slow Cooker Chicken and Noodles and Taco Spaghetti, too.

You could even make these in small airtight containers and send one in a school with a Cheese Quesadilla or Air Fryer Pizza Bagels. The best school lunch ever!

Pro Tips

• Easily make this treat sugar free with sugar free graham crackers and sugar free vanilla pudding mix.
• Make sure you use freezer bags, not the regular plastic bags. The freezer bags are made with a thicker plastic and won’t bust as you mix things together.
• Feel free to crush the graham cracker by using a food processor. It’ll make more dirty dishes, but could be an easier process if you don’t want to manually smash the crackers.

Frequently Asked Questions

More Fall Recipes You’ll Love

• Pumpkin Rice Krispie Treats are probably the cutest fall dessert you could ever make! They’re so much fun!
• Make these No Bake Pumpkin Patch Cookies as an adorable treat to make where you don’t even have to turn on the oven.
• Fall Snack Mix is sweet and salty, and truly a lovely little snack to making during the crisp fall months.
• This Halloween Snack Mix is a super fun treat to make during October. We love spooky snacks!