(for 25 students)
- 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
- 1⁄2 teaspoon ground ginger
- graham cracker crumbs
- 25 small cups
- one can whipped topping
- 25 spoons
(for two students)
- 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
Pumpkin Pie in a Bag
- Combine the milk and instant
pudding in the bag.
- Remove the air from the bag and seal it.
- Squeeze and knead with
hands until the mixture is blended—about
- Add the pumpkin, cinnamon and ginger.
- Remove the air, and seal
- Squeeze and knead with hands until blended—about
- Place 1⁄2 tablespoon of graham cracker crumbs
in the bottom of the small cups.
- Cut the corner of the gallon freezer
bag, and squeeze pie filling into the cups.
- Garnish the cups with
- 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.
* The mix should have the consistency of pudding. If it is too runny,
add pudding mix. If it is too thick, add milk.
Makes 6 cups
- 3 cups canned or 2 cups cooked, pureed fresh pumpkin
- 3 cups scalded milk or chicken broth
- 1 T butter
- 1 T flour
- 1 T sugar or 2 T brown sugar
- salt and pepper
- 1/2 t ginger
- 1 t cinnamon
- 1/2 cup finely diced ham
Pumpkin Ham Soup
- Mix pumpkin with scalded milk or chicken broth.
- Knead together butter and flour.
- Add to pumpkin mixture.
- Add sugar, salt and pepper, spices, and ham.
- Heat, but do not boil.
- seeds from one pumpkin
- spray vegetable oil
- cookie sheet
Roasted Pumpkin Seeds
- Preheat oven to 300 degrees F.
- Cut pumpkin in half.
- Remove seeds by scraping pulp from the pumpkin with a large
- Rinse seeds in a colander, and pick seeds from the pulp.
- Place seeds in the top of a vegetable steamer with water in
- Cover and cook for 30 minutes.
- Dry the seeds with a towel.
- Spread seeds on a cookie sheet, spray with vegetable oil and
sprinkle with salt.
- Bake the seeds for 30 minutes, or until golden brown.
- Pumpkins originated
in Central America.
- Native Americans called pumpkins "isqoutm," their
word for "squash."
- The pumpkin is one
of only a few foods we still eat today that is native to
- Pumpkins were a main part of the daily diet for the Pilgrims
and other early New England settlers.
Dried pumpkin shells served as bowls for storing
grains and seeds. Native Americans flattened strips of pumpkins,
dried them and made mats from them. Pumpkin seeds were food
and medicine for Native Americans.
- Colonists made the
first pumpkin pies by slicing off pumpkin tops, removing
the seeds and filling the insides with milk, spices and
honey, then baking it all in hot ashes. Pumpkins were also
used in the crust.
- The pumpkin is a vegetable, related to squash.
It is high in fiber and contains potassium
and Vitamin A.
- Some kinds of pumpkins
are grown for cattle to eat.
- The largest pumpkin
pie ever made was over five feet in diameter and weighed
over 350 pounds. It used 80 pounds of cooked pumpkin, 36
pounds of sugar, 12 dozen eggs and took six hours to bake.
- The tradition of carving
pumpkins at Halloween started with the Irish, but the original
jack-o-lanterns were made from turnips. When the Irish
immigrated to the U.S., they found pumpkins a plenty, and
they were much easier to carve.
- Pumpkins range in size from less than a pound to over 1,000
The town of Roffstown, New Hampshire, holds an annual pumpkin
regatta each October, in which giant pumpkins are hollowed
out to make room for a single passenger, then fitted with
trolling motors and paraded on the Piscataquog River.
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Oklahoma Ag in the Classroom
Oklahoma Ag in the Classroom is a program of the Oklahoma Cooperative
Extension Service, Oklahoma Department of Agriculture, Food and Forestry
and the Oklahoma State Department of Education.