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Backpacker Magazine – October 2011

Recipe: Insta-Pumpkin Pie

Bring a little Thanksgiving right to the trail with this easy backcountry pie recipe.

by: Kate Barrett

Photo by Justine Bailie
Photo by Justine Bailie

2 teaspoons pumpkin pie spice
1/3 cup plus 2 teaspoons sugar
1 cup graham cracker crumbs
4 tablespoons butter
15-ounce can of pumpkin
Marshmallows (optional)

At Home
Combine pumpkin pie spice with two teaspoons sugar in a zip-top bag. In a second bag, combine graham cracker crumbs (finely crumbled) with remaining sugar.

In Camp
To make crust, melt butter in a skillet and add graham cracker crumb mix, stirring to moisten evenly. Press mixture onto a plate. To make filling, combine the spices with the canned pumpkin in a pot and warm over a low flame. Spread pumpkin on crust and top with roasted marshmallows.

Prep time
5 minutes

Cook time
15 minutes

Price $1.19
Weight 7 oz.
Serves 4

Calories 365
Fat 14 g
Carbs 56 g
Protein 4 g

(All info per serving size.)

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READERS COMMENTS

Kristianne
Jul 22, 2012

decent recipe, the marshmallows act as whipped cream, maybe require more marshmallows each pie piece. also Do NOT USE PIE FILLING, make sure to use what they ask. the already made stuff is runny and does not taste good. we tried to cheap it out. & definitely MAKE the crust with butter(maybe throw some nuts in it too. good idea though.

Amber
May 04, 2012

Finally a pumpkin pie recipe with no milk, and I wasn't even looking!

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