Pumpkin Pie in a Bag

Quick and easy Pumpkin Pie in a Bag is a delicious no-bake dessert kids love to make. The perfect fall activity for kids.

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Prep Time: 15

Total Time: 15

Servings:

Equipment

Ingredients

2 ⅔ cups cold milk
2 packages Instant Vanilla Pudding mix (3.4 ounces each)
15 ounces pure pumpkin puree (1 can)
1 teaspoon ground cinnamon
1 ½ teaspoons pumpkin pie spice
12 sheets graham crackers
1 can whipped topping or homemade

Instructions

In a gallon ziplock freezer bag combine the milk and instant pudding in the bag. Remove the air from the bag and seal it.
Squeeze and knead with your hands until the mixture is blended, about one minute.
Add pumpkin, cinnamon and pumpkin pie spice to the ziploc bag. Squeeze and knead with hands again until blended, about 2 minutes.
Place graham cracker crumbs in another gallon ziploc bag. Use a rolling pin to crush them up.
Evenly divide the graham cracker crumbs between the cups, about 2 Tablespoons per cup.
Cut the corner of the freezer bag. Evenly pipe pie filling into each cup. Then garnish with whipped topping and serve.

Notes

Fridge: If you have any leftover individual 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.

Nutrition

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