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No-Bake Pumpkin Pie

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The warmth and good smells, the love that goes into preparing a meal, and sharing at the table make memories that can last a lifetime. The kitchen is the heart of the home—but it’s a secret classroom, too. This simple dessert recipe gives kids plenty of opportunities learn, or reinforce, new skills. Of course, it’s yummy, too!
girls making pie

Baking and cooking are more than just kitchen skills; they’re an opportunity to slip in some other kinds of lessons—reading, vocabulary, math, time, following directions, and cooperation. Even the youngest children can learn simple tasks like filling a measuring cup, and older ones can figure out how much milk is needed if you want to double the pumpkin-pie recipe below.

What You’ll Need
  • 5.1 ounce package instant vanilla-pudding mix
  • ½ cup milk
  • 1 cup canned pumpkin-pie filling
  • 1 container (8 ounces) whipped topping
  • 1 graham-cracker pie crust
What to Do

1. Put the pudding mix and the milk in a plastic container with a tight-fitting lid. Shake the container until the pudding is thick.

2. Put the pudding in a bowl. Add the pumpkin-pie filling and mix well.

3. Gently fold in half of the whipped topping.

4. Pour the mixture into the pie crust.

5. Add the remaining whipped topping.

6. Cover and freeze at least 2 hours. Then serve and enjoy!

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