These are a few of the pumpkin recipes my students have tried this fall. Hope you enjoy. Let me know what you think
Pumpkin Pie in a Bag
1 1/3 C milk Graham Crackers
2 4oz boxes of instant vanilla pudding mix Cool Whip
1 15 oz pumpkin
1 t cinnamon
½ t ginger
Measuring cups 1 Gallon Ziplock bags Dixie Cups
Measuring spoons Rolling Pin Plastic spoons
1. Pour the milk and pudding mix into the 1 gallon Ziplock bag. Remove air.
2. Pass around and have the children knead the bag for one minute or until everyone has a turn and is well mixed.
3. Add the pumpkin, cinnamon, and ginger. Remove air.
4. Pass around and knead the mix as before.
5. Set aside.
6. Put Graham crackers into another Ziplock bag. Crush them with the rolling pin.
7. Give each child a Dixie cup. Have them put 1 – 2 spoons full of Graham cracker crumbs in their cup.
8. The adult then needs to cut a corner out of the Ziplock bag with the pumpkin mixture and squeeze some into each cup.
9. Put a dollop of Cool Whip on top.
Pumpkin Chocolate Chip Muffins
¾ C brown sugar ¼ t ground cloves
¼ C vegetable oil 1 ¼ t ground cinnamon
2 eggs ¼ t salt
1 C pumpkin puree ½ t ground nutmeg
¼ C water ½ C semisweet chocolate chips
1 ½ C flour
¾ t baking powder
½ t baking soda
1. Preheat oven to 400˚F. (we set ovens to 390˚F)
2. Grease and flour muffin pan, or use paper liners.
3. Mix together brown sugar, oil, and eggs.
4. Add pumpkin and water.
5. In a separate bowl, mix together flour, baking soda, baking powder, spices, and salt.
6. Add pumpkin mixture to flour mixture and stir with wooden spoon till mixed.
7. Stir in chocolate chips.
8. Fill muffin cups 2/3 full with batter.
9. Bake for 20 – 25 minutes.
1 ½ C milk 1 T brown sugar
½ C pumpkin puree 1 t baking powder
½ egg (beat 1 egg in a bowl and divide) ½ t baking soda
1 T vegetable oil ½ t ground allspice
2 T vinegar ½ t ground cinnamon
1 C flour ¼ t salt
¼ t ground ginger ½ C chocolate chips…. optional
1. In a bowl, mix together milk, pumpkin, egg, oil, and vinegar. Set aside.
2. In a separate bowl, combine the remaining ingredients (dry ingredients).
3. Add the dry mixture to the pumpkin mixture, stirring just enough to combine.
4. Heat a lightly oiled griddle. Read griddle directions for pancake temperature.
5. Pour or scoop the batter onto the griddle, using approximately ¼ C for each pancake.
6. Turn when bubbles begin to form on top.
6 – 9 pancakes