Friday=cooking day! Today’s activity is a simple one: pumpkin pudding. Start by having your class make a batch of vanilla pudding. You can do this the traditional way-with a bowl and whisk/electric mixer-or you can pour the ingredients into a zipper bag and pass it around and have the students shake it. You will need a few boxes of pudding-one regular-sized box serves 4, so you will need a box for every four students. Give each student a cup/bowl of pudding. Allow each child to scoop out a spoonful of pumpkin pie filling into their bowl, stir, and eat!
Today is a great day because you get to do a second cooking activity! Hopefully, when you cut the pumpkins earlier in the week, you saved some seeds. You will want to thoroughly wash the seeds and let them dry, then make roasted pumpkin seeds. Give each student a sandwich bag and let them get a large spoonful of pumpkin seeds to put into their bag. Help each student measure about ½ teaspoon of vegetable oil into their bag, then a slight shake of salt. Seal up the bags and give them a good shake, then dump them onto a cookie sheet. Bake them at 350 for about 15 minutes, stirring every 5 minutes or so. These are a great, healthy, crunchy snack!
For science, pass around an orange pumpkin and a white pumpkin. Have the students predict what the inside of the white pumpkin will look like. Cut both pumpkins open and compare them (if you have never seen the inside of a white pumpkin, the flesh is a light orange color, and they smell like cucumber-melon!). If you’d like, fill out a Venn diagram to write the similarities and differences between the two.
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