Pumpkin Patch Pie
Updated: January 7, 2009
Pumpkin Patch Pie
As shared by Jennifer DeHoog of the St. Louis Dairy Council on "The Morning Show."
INGREDIENTS
2 cups cold milk
2 packages (4 serving size) instant vanilla pudding mix
1 can (15 oz) solid-pack pumpkin
1 teaspoon ground cinnamon
½ teaspoon ground ginger
6 (3 oz) mini graham cracker crumb pie shells
whipped cream (optional)
DIRECTIONS
Combine the milk and pudding mix in a gallon size zip-top freezer bag. Remove as much air as possible and close the bag. Squeeze and kneed with hands until blended (for about 1 minute). Open the bag and add pumpkin, cinnamon and ginger. Remove as much air as possible and close the bag. Squeeze and kneed with hands until blended (for about 2 minutes).
Cut the corner of the gallon freezer bag and squeeze pie filling into each pie shell. Garnish with whipped cream. Makes 6 mini pies.
29 OCT 04
mrm
