Best 4 Pumpkin Pie In A Bag Recipes
Indulge in the delightful flavors of fall with our collection of pumpkin pie recipes, each offering a unique twist on this classic dessert. From the traditional to the innovative, these recipes cater to diverse tastes and dietary preferences. Experience the comforting aroma of pumpkin spice as you explore our selection of pies, ranging from the classic Pumpkin Pie with its creamy custard filling encased in a flaky crust, to the unique Pumpkin Cheesecake Pie with a decadent layer of cheesecake filling beneath a pumpkin topping. For a healthier alternative, try our Gluten-Free Pumpkin Pie with its almond flour crust, or the Vegan Pumpkin Pie with its creamy filling made from coconut milk. If you're short on time, our No-Bake Pumpkin Pie is a quick and easy option that delivers all the deliciousness without the hassle of baking. And for those who love a little something extra, our Pumpkin Pie with Streusel Topping adds a crunchy and flavorful layer to this classic dessert.
Here are our top 4 tried and tested recipes!
PUMPKIN PIE IN A BAG
This recipe was originally meant for elementary students, but this recipe serves 2 (students). I haven't made it yet so I can't say if it really makes enough for 2 adults. If you want the recipe for 25 students, go here http://agweb.okstate.edu/fourh/aitc/lessons/extras/recipes/pumpie.pdf Use a quart-size freezer ziploc bag to mix it. Also, they say to add more pudding or milk when done to get the desired end-result consistency of pudding.
Provided by Keee8698
Categories Pie
Time 5m
Yield 2 pies, 2 serving(s)
Number Of Ingredients 6
Steps:
- 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.
- 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.
- To make mini pies, skip step 7 and then squeeze the filling into the pie crusts.
Nutrition Facts : Calories 15.2, Fat 0.6, SaturatedFat 0.4, Cholesterol 2.1, Sodium 43.7, Carbohydrate 2, Fiber 0.5, Sugar 0.5, Protein 0.7
INDIVIDUAL PUMPKIN PIES
These mini pumpkin pies are baked in individual baking cups with a vanilla wafer 'crust' for an easy and festive holiday dessert.
Provided by Karo Corn Syrup
Categories Trusted Brands: Recipes and Tips ARGO®, KARO®, FLEISCHMANN'S®
Time 1h35m
Yield 18
Number Of Ingredients 9
Steps:
- Mix sugar, salt and spice in a bowl. Add eggs and beat slightly. Stir in corn syrup, pumpkin and evaporated milk; blend well.
- Portion baking cups in muffin pans and place 1 vanilla wafer in each. Fill each two-thirds full of pumpkin mixture.
- Bake at 300 degrees F for 25 minutes, or until knife inserted in center comes out clean. Cool in pans for 5 minutes; remove.
- Cool a minimum of 1 hour before serving. Garnish as desired.
Nutrition Facts : Calories 112 calories, Carbohydrate 18.6 g, Cholesterol 24.3 mg, Fat 3.3 g, Fiber 0.9 g, Protein 2.6 g, SaturatedFat 1.4 g, Sodium 187 mg, Sugar 10 g
HOT CHOCOLATE BOMBS
These hot chocolate bombs are all the rage! Make them ahead of time as a holiday gift or to have on hand when you have a hot chocolate craving. -Rashanda Cobbins, Taste of Home Food Editor
Provided by Taste of Home
Time 9h
Yield 6 chocolate bombs
Number Of Ingredients 6
Steps:
- Place chocolate in a microwave-safe bowl. Microwave, uncovered, on high for 1 minute; stir. Microwave, stirring every 30 seconds, until chocolate is melted and smooth, 1-2 minutes longer. Chocolate should not exceed 90°. , Add 1 tablespoon melted chocolate into a silicone sphere-shaped mold (2-1/2-in. diameter). Brush melted chocolate evenly inside molds, all the way to edges, rewarming melted chocolate as needed. Refrigerate molds until chocolate is set, 3-5 minutes. Brush a thin second layer of chocolate in molds. Refrigerate until set, 8-10 minutes. Place remaining melted chocolate into a piping bag fitted with a small round decorating tip; set aside., Remove chocolate spheres from molds. In a medium bowl, whisk together baking cocoa, milk powder and confectioners' sugar. Place 3 tablespoons cocoa mixture into half the chocolate spheres. Top with 1 tablespoon marshmallow bits. , Pipe a small amount of melted chocolate on edges of remaining spheres; carefully adhere to filled halves, pressing lightly to seal, using additional melted chocolate if necessary. If desired, decorate with optional ingredients. Refrigerate until set. Store in a tightly sealed container., To prepare hot chocolate: Place hot chocolate bomb in a mug; add 1 cup warm milk and stir to dissolve.
Nutrition Facts : Calories 619 calories, Fat 34g fat (20g saturated fat), Cholesterol 1mg cholesterol, Sodium 31mg sodium, Carbohydrate 36g carbohydrate (29g sugars, Fiber 4g fiber), Protein 10g protein.
PERFECT PUMPKIN PIE
The one and only! EAGLE BRAND® makes this traditional dessert the perfect ending to a Thanksgiving feast.
Provided by Eagle brand
Categories Trusted Brands: Recipes and Tips EAGLE BRAND®
Time 1h10m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
- Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.
Nutrition Facts : Calories 379.1 calories, Carbohydrate 30.5 g, Cholesterol 64 mg, Fat 14.3 g, Fiber 3.3 g, Protein 5.9 g, SaturatedFat 5.8 g, Sodium 352.1 mg, Sugar 17.7 g
Tips:
- Choose the right pumpkin: A sugar pumpkin or pie pumpkin is best for this recipe. These pumpkins are small and have a sweet, dense flesh that is perfect for pies.
- Use fresh pumpkin: Fresh pumpkin will give your pie the best flavor. If you can't find fresh pumpkin, you can use canned pumpkin puree. However, canned pumpkin puree will not give your pie as much flavor as fresh pumpkin.
- Don't overcook the pumpkin: Overcooked pumpkin will be mushy and watery. Cook the pumpkin until it is just tender.
- Use a good quality pie crust: A good quality pie crust will make all the difference in the final product. You can make your own pie crust or use a store-bought pie crust.
- Don't overfill the pie crust: If you overfill the pie crust, the filling will spill over when you bake it. Fill the pie crust no more than 2/3 full.
- Bake the pie at a high temperature: Baking the pie at a high temperature will help to set the filling and prevent it from becoming runny.
- Let the pie cool before serving: Let the pie cool for at least 2 hours before serving. This will allow the filling to set and the flavors to meld.
Conclusion:
Pumpkin pie is a classic fall dessert. This recipe for pumpkin pie in a bag is easy to make and always a hit. The individual servings are perfect for parties or potlucks. With just a few simple ingredients, you can enjoy this delicious and festive treat all season long.
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