With a pumpkin patch! HA!
A side-benefit of having school-aged kids is re-learning things you may have forgotten since grade school (for me, that would be most of the math), and learning new things.
A couple of weeks ago, I learned from E1's Illinois Ag Mag (part of the Illinois Agriculture In The Classroom program) that: "Illinois farmers grow more pumpkins than anywhere else in the world. In fact, they grow 90% of the pumpkins used in processing. Most of that takes place in Morton, Illinois - The Pumpkin Capital of the World."
Right here in our own state! The Pumpkin Capital of the WORLD, people!
Included in the Ag Mag is information about the nutritional benefits of pumpkins, the life cycle of a pumpkin, the history of jack-o-lanterns, and jokes like the one above. Best of all, according to E1, was a pumpkin pie recipe that the Ag Classroom lady made for them - in the classroom. We tried it this week, after I came across a 6-pack of mini graham cracker pie crusts, and I adjusted the directions for E1 to make it in our kitchen instead of the 'on location' style of the original (which is on the last page of that link). There was far more pie filling than we could use in the minis, so I baked a regular pie crust and put the rest of the filling in the cooled crust - we haven't tasted it yet, but I suspect it will very close in taste to a regular pumpkin pie.
It was declared yummy by all, and the girls usually aren't interested in regular pumpkin pie. Plus, it's no-bake so it's a little less time consuming. Enjoy!
Pumpkin Pudding Pie
2 2/3 cups cold milk
2 packages (4 serving size) instant vanilla pudding mix
1 can (15 ozs.) solid-pack pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground ginger
Graham cracker pie crust, or mini pie crusts
whipped topping
Combine milk and instant pudding in a large bowl and mix well.
Add the pumpkin, cinnamon, and ginger; mix well.
Put mixture in graham cracker crust; refrigerate until ready to serve.
Garnish with whipped topping.
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