Pumpkin Recipes for Backpackers | Fall Recipes - Backpacker

3 Pumpkin Recipes to Spice Up Your Next Backpacking Trip

Pack in sweet, creamy flavor with these fall-inspired recipes.
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Trail Chef cooking with pumpkin

Dress up your pumpkin pasta with grated Parmesan cheese.

Spiced Pancakes

Enjoy the flavor of pumpkin pie—for breakfast. Serves 2

½ sheet pumpkin leather (see below)
1 cup all-purpose flour
1 cup milk from powder
1 Tbsp. pumpkin pie spice mix
1 tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
6 Tbsp. maple syrup
5 tsp. coconut oil

At Home ⇒ Pack leather in one baggie and dry ingredients in another. Mix 2 Tbsp. syrup and 2 tsp. oil in a leakproof container. Pack remaining oil and syrup in separate containers.

In Camp ⇒ Reconstitute milk. Add pumpkin leather to a pot with 1 cup water. Boil, reduce heat, and stir until reconstituted. Let cool, then stir in milk and oil/syrup mixture. Gently mix in dry ingredients. Heat a few drops of oil in a skillet over medium-high heat. For each pancake, pour / cup batter into the pan and cook 3 minutes or until bubbles rise to the surface. Flip and cook the other side. Serve with syrup.

Weight* 6 oz. Protein 12g Calories 660

Three Sisters Soup

This hearty stew is ultralight and easy to make. Serves 2

1 sheet pumpkin leather
1 cup dehydrated black beans
1 cup freeze-dried corn
4 Tbsp. onion flakes
5 bouillon cubes
⅔ cup potato flakes
¼ tsp. each: cayenne, turmeric, allspice, garlic powder, coriander

At Home ⇒ Combine ingredients in a zip-top bag.

In Camp ⇒ In a large pot, combine ingredients with 6 cups water. Boil, cover, reduce heat to low, and simmer 10 to 15 minutes, stirring occasionally, until ingredients have reconstituted.

Weight 4 oz. Protein 21g Calories 460

Pumpkin Pasta

Pumpkin and sage spice up this creamy pasta dish. Serves 2

1 sheet pumpkin leather
1 sheet tomato sauce leather (dehydrate an 8 oz. can according to pumpkin leather instructions) 
1 Tbsp. ground sage
1 tsp. each: garlic powder, onion powder, salt
½ tsp. black pepper
1 pinch nutmeg
1 cup milk from powder
8 oz. penne pasta
2 oz. Parmesan cheese

At Home ⇒ Wrap pumpkin and tomato sauce leathers in plastic. Combine spices in a zip-top bag. Pack milk powder, pasta, and cheese in separate bags.

In Camp ⇒ Reconstitute milk and set aside. Boil pasta until very al dente (about 2 minutes less than package directions indicate). Drain and set aside, reserving 1 cup pasta water. Add leathers and 3 cups water to a pot. Bring to a boil, reduce heat, and stir until reconstituted. Stir in milk powder and spices. Simmer gently over low heat for about 5 minutes. Add pasta, spooning in reserved water as necessary to thin the sauce. Cover and simmer until pasta is done, 3 to 5 minutes. Serve with Parmesan. 

Weight 7 oz. Protein 29g Calories 717

Pumpkin Leather

Make canned pumpkin puree camp-ready.

Set dehydrator to 135˚F (or oven to its lowest setting, usually 180 to 200˚F). Spread a 15-ounce can of puree in a /-inch-thick layer on a piece of parchment paper. Place on a dehydrator rack (or a cookie sheet if using an oven) and let it dry for 6 to 8 hours (1 to 3 hours in an oven).

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