Pumpkin Patch Pie

Ingredients:

1 gallon Ziploc freezer bag
2 2/3 C. cold milk
2 pkgs. (4 serving size) instant vanilla pudding mix
1 can (15 oz.) solid-pack pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground ginger
Graham cracker crumbs
25 small cups
scissors
1 can whippped topping
25 spoons

Directions:

Combine the milk and instant pudding in the Ziploc bag.
Remove the air and Ziploc shut.
Squeeze and knead with hands until blended for 1 minute.
Add the pumpkin, cinnamon and ginger.
Remove the air and Ziploc shut.
Squeeze and knead with hands until blended for 2 minutes.
Place 1/2 T. of graham cracker crumbs in the bottom of small cups.
Cut corner of gallon freezer bag and squeeze pie filling into cups
Garnish with 1 container ( 8 oz.) whipped topping.
Add a spoon. Serve and enjoy. 

Source:

Charlotte Richert, Tulsa County OSU Extension Service