Embrace the Start of Pumpkin Season with This Instant Pie
Bring a little autumn flavor right to the trail with this easy backcountry pie recipe.
Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.
Want more sweet recipes? Become an Outside+ member and get access to everything we publish.
Feel that chill in the air? See those birds flying south overhead? Getting ads for seasonal Starbucks drinks on your Facebook feed? That’s right: Fall is here, and with it, pumpkin season.
Pumpkin-flavored everything is one of the things that takes the sting out of summer’s end, and out of all the options, pumpkin pie is our favorite (sorry, PSL). And while it may be a holiday stalwart, honestly? We don’t need an excuse: We’ll happily tear into this fall favorite no matter when or where. This trail-ready version—made with canned pumpkin, graham cracker crumbs, and marshmallows—is as good as the real thing, and a heck of a lot more portable. All you’ll need to make it is a small skillet and a camp stove.
- 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, technically, but come on)
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.)
Originally published in 2011; Last updated September 2021