Pumpkin Pie In A Cup

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Powdered sugar. The pumpkin pie filling is sweetened using powdered sugar. It dissolves easily and ensures a smooth, sweet consistency without any graininess. Vanilla extract. A touch of vanilla extract enhances the overall flavor of this homemade pumpkin pie; Pumpkin puree. The star of the show!

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To transform this simple snack into pumpkin pie, invite your students to add two tablespoons of pumpkin pie filling to their cups. Invite them to use their spoons to mix the pudding and the pie filling together. Finally, you can invite your kids to add a squirt or dollop of whipped cream to the top of their creations and sprinkle with cinnamon.

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Add the heavy cream, sugar, and eggs, mixing well to combine. Heat over low heat, stirring continuously until the gelatin dissolves and the pie mixture thickens (about 10 minutes). Remove from heat and stir in the pumpkin into the gelatin mixture. Assemble the cups. Add the cookie crust to the bottom of each cup.

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Here are a few photos. Once the ingredients are all added, I passed out baggies and graham crackers. The students crushed up their crackers and put them in their cup. WARNING: This is a little messy but they LOVE IT! Once they have their crackers in their cup, I go around and poor the filing in the cups. Finally, I add a little whipping cream.

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1. Combine the instant pudding mix and milk in the mixing bowl and stir. 2. Add the pumpkin, and nutmeg. Stir until thoroughly mixed. 3. Layer the crushed graham crackers, pumpkin pudding and whipped cream in cups until full. 4. Top it offer with whipped cream and toppings.

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Place the pie crust in a 375°F/190°C oven for 10 minutes. Then, remove the weights or beans and using a fork, prick holes on the bottom of the crust to create steam vents. Bake the crust without the beans for another 8-10 minutes until the bottom is starting to brown. Remove from oven. Make the pumpkin pie filling.

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Make sure to grab the freebie at the bottom so each student can have a copy of the easy-to-follow directions! Put two graham crackers in a baggie and crush them up. Put the graham crumbs in the bottom of the cup. Spoon the vanilla pudding cup onto the crumbs. Add two large spoonfuls of pumpkin pie mix on top of the pudding, and smooth.

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SpecEd Specialties. These NO BAKE visual recipe interactive books and worksheets are perfect to teach life skills cooking to students. This NO BAKE recipe for pumpkin pie in a cup is perfect for the fall, Halloween, Thanksgiving, or anytime. This package includes 2 adapted books, 11 differentiated worksheets, and an adapted sequencing card.

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After completing the recipe, students will create a visual sequencing booklet to retell the steps they followed to make Pumpkin Pie in a Cup! This visual recipe and sequencing activity is differentiated for students with special needs.⭐️ Great for teaching life skills in a functional class.

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Directions. Step 1 Whisk together the milk and pudding mix in a medium bowl for 2 minutes, or until thickened. Whisk in the pumpkin and 1/2 teaspoon of the pumpkin pie spice until blended. Pour.

Pumpkin Pie In A Cup

Instructions. In a bowl, mix together with a hand mixer cream cheese, vanilla, pumpkin pie syrup, and powdered sugar. Scoop some into each cup. Place some canned pumpkin on top. Top with whipped topping and a sprinkle of cinnamon. Serve cold!

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Pour the filling into the unbaked pie crust. Bake at 375° for 50-60 minutes. Halfway through baking, check on the pie and loosely tent the pie with foil or use pie protectors as needed to prevent over-browning of the crust. The pie is done when the center jiggles just a bit when you wiggle the pan.

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Start by sharing the pudding you've made and have a student help stir it for you. Have one student help measure out 1/2 cup of canned pumpkin into the bowl. Have another student mix the pumpkin into the pudding. Next, have another student measure out 1/2 teaspoon of the pumpkin pie spice and pour it into the bowl. Have another student mix it in.

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Pour the graham cracker crumbles in the bottom of the cup. It's up to you if you want a thin or thicker crust. Open the pudding container and pour it into the cup on top of the graham cracker crust. Add a scoop of pumpkin pie filling. Students can mix the pumpkin pie filling with the vanilla pudding, if desired.

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Preparation Steps. Pre-heat oven 400 degrees. Roll out pie crust. Using a round cookie cutter, cut out circles and place the circles into a muffin pan. In a mixing bowl, combine canned pumpkin, milk, egg, pumpkin pie spice & nutmeg. Evenly distribute the pumpkin pie filling. Using the leftover pie crust and a leaf cookie cutter, stamp out leaves.

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Mix well with a fork or whisk. STEP 3. Microwave for 2 minutes and 30 seconds to 3 minutes. (based on 1200 watt microwave) Let it stand for at least 5 minutes. If you dig your spoon into the bottom of the mug, pull some pie out and it's still wet or runny, pop it back into the microwave for 15 second intervals until it's done (max 3 mins). *The.