Recipe: Insta-Pumpkin Pie

Bring a little autumn flavor right to the trail with this easy backcountry pie recipe.
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Photo by Justine Bailie

Pumpkin pie is one of the best parts of the holidays. But honestly? We don't need an excuse: We'll happily tear into this fall favorite no matter when or where. This trail-ready version is as good as the real thing, and a heck of a lot more portable.


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.)