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Pumpkin Pie in a Bag Lesson to Grow


									                                                                                                  Lesson to Grow
                                           Pumpkin Pie in a Bag
                                           This lesson is ideal used to wrap up a pumpkin
Grade Level: K - 3                         unit, a field trip to the pumpkin patch or as a math
                                           friendly way to celebrate Thanksgiving.
Essential Skills: 3, 9
                                           Students measure ingredients, mix liquids and
Science Standards: K.3-3.3;
                                           solids, and observe (and taste) the results. The AITC
                                           Free Loan Library, available to Oregon educators,
                                           has excellent resources on pumpkin life cycles,
Time: 1 class period
                                           sequencing and nutrition to support this activity.
2 cups cold milk                           Pumpkin Facts:
2 - 4 oz. packages instant vanilla         Pumpkins and other squashes have been cultivated in North America for over 5,000 years.
    pudding mix                            Native Americans ate their meat and used pumpkin shells to make bowls for eating and jars
1 - 15 oz. can solid-pack                  to store grain and seeds.
1 teaspoon pumpkin spice
Graham crackers - need at least            Other facts:
    one per student                        •Pumpkins are fruits, not vegetables.
Whipped cream topping                      •It takes 3-4 months for a seed to become a pumpkin.
*****                                      •Pumpkins are 90% water.
1 gallon sized-freezer bag per
                                           •80% of the pumpkin supply in the United States is available in October.
group; can opener; measuring
utensils; scissors; napkins                •Pumpkins range in sizes from less than a pound to over 1,000 pounds.
                                           •Pumpkins contain potassium and Vitamin A.
*Yields about two tablespoons              •Pumpkin flowers are edible.
serving for 25 students                    •Pumpkin seeds can be roasted for a snack.
                                           •Pumpkins can vary in color from white or green to yellow to orange.
* Ingredients can be divided 2
to 4 times for smaller groups              •Pumpkins are an ingredient in pies, breads, soups, and other foods.

Additional Resources:                      1) Have students wash their hands before handling food.
Check out these materials
online at AITC’s Free Loan
                                           2) Have students measure the milk and instant pudding, and then pour them into the
                                           freezer bag. Remove the air in the bag and seal the bag shut.
*From Seed to Pumpkin
                                           3) Have students take turns squeezing and kneading the bag with their hands until it is well
* It’s a Fruit, It’s a Vegetable, It’s a
   Pumpkin                                 blended. This should take about one minute.
* Pumpkin Circle (English &
   Spanish)                                4) Have students measure and add the spice and pumpkin puree to the other ingredients
* Kids’ Pumpkin Projects                   in the bag. Seal the bag, again making sure to remove the air. Have students squeeze and
* Project Seasons                          knead bag with hands until blended, about two minutes.
Literacy Kit: Oh Say Can You
Seed? : All About Flowering Plants         5) Have students break the Graham crackers into squares and place one on each napkin (one
Download Activities: Pumpkin               per student).
Math and Science
                                           6) Cut off the corner of your freezer bag. Carefully squeeze about 2 tablespoons of pie
                                           filling onto each cracker square. Garnish with whipped cream topping.
  . Oregon Agriculture in the Classroom Foundation . 541-737-1318

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