Instructions

Directions:

• 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 one minute.
• Add the pumpkin, cinnamon and ginger.
• Remove the air, and seal the bag.
• Squeeze and knead with hands until blended—about two minutes.  It should form to the consistency of pudding.
• Place 1/2 tablespoon of graham cracker crumbs or a ginger snap in the bottom of 2 small cups.
• Cut the corner of the bag, and squeeze pie filling into the cups.
• Garnish the cups with whipped topping. 

NOTE:  Older students can work in groups of 4 or 5 to make this "pumpkin pie."