Pumpkin Pie Play Dough Non Edible Recipes

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NO BAKE PUMPKIN PIE I



No Bake Pumpkin Pie I image

This is a delicious no bake pie with a graham cracker crust.

Provided by Cathy

Categories     Fruits and Vegetables     Vegetables     Squash

Yield 8

Number Of Ingredients 9

1 (9 inch) prepared graham cracker crust
1 (.25 ounce) package unflavored gelatin
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon salt
1 (14 ounce) can sweetened condensed milk
2 eggs, beaten
1 (15 ounce) can pumpkin puree

Steps:

  • In a heavy saucepan combine gelatin, cinnamon, ginger, nutmeg, and salt. Stir in condensed milk and beaten eggs, mixing well. Let stand one minute, then place on burner over low heat, stirring constantly for about 10 minutes, or until gelatin dissolves and mixture thickens. Remove from heat.
  • Stir in pumpkin, mixing thoroughly, and pour mixture into graham cracker crust. Chill for at least 3 hours before serving.

Nutrition Facts : Calories 345.9 calories, Carbohydrate 50.9 g, Cholesterol 63.2 mg, Fat 13.2 g, Fiber 2.2 g, Protein 8.1 g, SaturatedFat 4.8 g, Sodium 525.8 mg, Sugar 40 g

PUMPKIN PIE PLAY DOUGH (NON-EDIBLE)



Pumpkin Pie Play Dough (Non-Edible) image

Source: FamilyFun Magazine Quote: "Your little one might not be old enough to bake holiday desserts, but they can still celebrate the season with this pumpkin-inspired play dough. In honor of the beloved fall fruit, we dyed the dough orange and added pumpkin pie spice and cinnamon to it, which makes it smell -- but not taste -- good enough to eat."

Provided by Mom2Rose

Categories     Kid Friendly

Time 9m

Yield 1 play dough, 1 serving(s)

Number Of Ingredients 8

1 cup flour
1/2 cup salt
2 teaspoons cream of tartar
2 teaspoons pumpkin pie spice
1/2 teaspoon cinnamon
1 tablespoon vegetable oil
1 cup water
food coloring (6 drops of red and 15 drops of yellow)

Steps:

  • Combine the dry ingredients in a nonstick saucepan.
  • Add the oil, water, and food coloring and whisk until smooth.
  • Stirring constantly with a rubber spatula, cook the mixture over medium heat until it forms a ball, about 3 to 4 minutes.
  • Turn the dough onto a counter, let it cool slightly, then knead the dough until it has a smooth texture, about 1 minute.
  • The dough will keep up to a week in a ziplock bag.
  • To make pumpkin stems, place some pasta (suggested: fusilli) in a ziplock bag.
  • Add five drops of green food coloring and a teaspoon of water.
  • Seal the bag, then let your tot squish the pasta around until it's tinted. Pour the pasta onto a piece of waxed paper and let it dry for about five minutes before pressing it into your pumpkins.

Nutrition Facts : Calories 605.6, Fat 15.3, SaturatedFat 2.2, Sodium 56601.3, Carbohydrate 102.5, Fiber 4.6, Sugar 0.6, Protein 13.2

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