Faith CoLab: Tapestry of Faith: Chalice Children: A Program about Our Unitarian Universalist Community for Preschoolers

Handout 1: Thanksgiving Recipes

Pumpkin Pie in a Cup, adapted from the recipe by Vanessa Levin, from her blog Pre-K Pages, used with permission.

Pumpkin Fluff Dip is a Cool Whip(TM)-based pumpkin dip for cookies and crackers, served in a scooped out pumpkin. Photo and recipe provided courtesy of Kraft Food & Family magazine. For more information or to sign up for a free subscription, please visit the website.

Pumpkin Pie in a Cup


This recipe makes enough for about 10 cups if you use the small, 3 oz. cups. Consider the number of your children and decide if they will make several cups or only take one home.


2 c. milk

1 package of Pumpkin Spice Jell-O(TM) instant pudding and pie filling

2 containers of Cool Whip(TM) (8 oz.)

1 box graham crackers

3 oz. clear plastic cups or similar (at least one per child, so children can take home several)

quart size, self-sealing plastic bags, one for every pair of children


Rolling pins or cooking spoons, one for every pair of children

Muffin pans, one for every four children

Mixing bowl, holding 2 c. milk and pudding mix

Stirring spoon


Prepare Jell-O according to the directions on the box and mix in one container of thawed Cool Whip. Children can take turns stirring the big bowl of Jell-O and milk. Place the Jell-O in the refrigerator to cool quickly, or wait the 5 minutes for it to gel.

While the Jell-O is setting, put graham crackers in a plastic, self-sealing bag for every pair of children. Invite them to take turns crushing them with a rolling pin or spoon. Here's a quick tip for filling the cups: Put them in a muffin pan for every four children to keep them upright. Sprinkle the bottom of each cup with a layer of crushed graham crackers. Spoon the chilled pudding into the cups leaving enough room at the top for the Cool Whip.

Next, take one container of thawed Cool Whip and scoop it into quart size plastic, self-sealing bags (one bag for every pair of children). Squeeze all the Cool Whip toward one of the bottom corners, then snip off the end to create a pastry bag. Squeeze the bag and squirt the Cool Whip on top of each cup. When finished, sprinkle the remaining crushed graham crackers on top of your mini pumpkin pies.

Pumpkin Fluff Dip


This makes 32 servings; 2 Tbsp. each.


1 can (15 oz.) pumpkin

1 package (3.4 oz.) Jell-O(TM) Vanilla Flavor Instant Pudding

1 tsp. pumpkin pie spice

1 tub (8 oz.) Cool Whip(TM) Whipped Topping, thawed


  • MIX pumpkin, dry pudding mix and spice in large bowl with whisk until blended.
  • STIR in Cool Whip.
  • REFRIGERATE 1 hour.

Kraft Kitchens' tips

SPECIAL EXTRA: Serve dip in a hollowed-out small fresh pumpkin.

SERVING SUGGESTION: Serve with cinnamon-graham crackers or gingersnap cookies.

Thanksgiving Gorp


Makes 10 cups of Gorp, approx. 1 cup each for 10 children.


2 c. dried apple pieces, torn into bite-sized pieces

2 c. dried cranberries

2 c. favorite nut, such as almonds

2 c. candy corn or other seasonal small candy pieces

2 c. sunflower seeds or pumpkin seeds, shelled

Snack-sized plastic bags, 1 for each child

Large mixing bowl (10 cups of Gorp)

Stirring spoon(s)


Have everyone wash their hands. Then, invite the children to measure each ingredient and pour it into the mixing bowl. Stir. Spoon into individual bags to take home. Leave a little for everyone to taste!

Printing This Handout

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HANDOUT 1 Thanksgiving Recipes