You hit the trailhead with hunger gnawing at your gut and you remember that dang feeling when your belly is singing louder than the birds. You recall packing that idea of homemade pumpkin pie for dessert but right now you crave a warm trail breakfast to spark you awake. You lace up your boots and your mind floats to that syrupy pumpkin filling and flaky pastry crust waiting near the camp grill grate.
You reflect on the crisp air and you almost can taste the cinnamon spice swirlin in your memory. You remember how the wild fire pals around you flicker as you set up the camp coals. You kinda can’t wait to get that cast iron sear going and build hunger into a protein trail pack meal. You remind yourself this morning fuel will make all the difference on these rugged trails.
You recall every wood pop and embers glow and feel the grit beneath your fingers as you lay those stones for the grate. You remember that homemade pumpkin pie recipe you plan to roll out later but for now you gotta focus on the spark of hunger and getting that fire life started. You reflect on every breath knowing this morning ritual will carry you up that ridge.
Fire build bushcraft science
You recall that building a good fire is part art and part science and you gotta respect both sides. You gather dry sticks and twigs then shake off any morning dew. You pile your kindling in a tiny teepee shape over a bed of small coals until it all catches fast.
You reflect on the air flow through the stones under your grill grate. You remember placing some larger logs around the kindling to cradle the flame and keep it steady. You feel kinda proud as the fire grows bright and warm and you know that coals will soon be ready for your cast iron sear.
Pack list rundown six to eight items
You remember this list like an old tune. You pack these essentials in your bag so you don’t forget the homemade pumpkin pie kit and all the trail baking gear. You reflect on each item knowing it makes the trip smoother.
- Cast iron skillet or small camp oven cook vessel
- Camp coals a good handful for even heat
- Aluminum foil to wrap your pastry crust snug
- Spice mix cinnamon nutmeg ginger pumpkin spice blend
- Pumpkin filling or puree in a sealed baggie
- Water resistant cloth for quick clean ups
- Long tongs for flipping and moving coals
- Heat resistant gloves for grip
You recall double checking you got everything so you can whip up that pumpkin pie recipe under the stars once the main meal is done. You reflect on the way each item plays into your camp cook flow.
Grill setup steps five
Step 1 Warm your stones
You recall laying river stones under the grate then heating them up slowly over low flames. You reflect on shaking loose dirt so stones crack less likely. It takes a few minutes but once warm they hold heat like a little camp oven.
Step 2 Arrange camp coals
You remember stacking glowing coals around the stones in a circle to trap heat. You reflect on the trial where you forgot one side and food came out half raw. Now you spread them just right beside and on top of stones.
Step 3 Place cast iron sear
You strap on your gloves and drop the skillet or small camp oven cook on the stones. You recall that kitchen trick of heating pan before oil so nothing sticks. You reflect on hearing that satisfying hiss of hot metal.
Step 4 Prepare pastry crust
You recall rolling out your dough on aluminum foil then folding edges under like a tiny tart shell. You reflect on flipping it gently into the hot skillet like a pro even though it feels wild out here.
Step 5 Pour pumpkin pie filling
You spoon in your pumpkin puree mix of spices then tilt the pan to level it. You recall how the pie would bake slow and gentle under the coals when you top them right. You reflect on placing a few embers on top of foil for even bake.
Sizzle echo scene
You listen to the sizzle echo off the stones and you feel that camp groove. You recall the hiss of spiced filling meeting hot metal under wild sky. You kinda close your eyes and remember why trail baking thrills you so much.
You reflect on the way the smoke curls around pine branches overhead as you peek under the foil. You feel the day stretching wide and you almost taste that blend of cinnamon and pumpkin as it rises in the air. You remember you earned this little treat.
Mid cook wood feed checkpoints
You recall you need to feed the fire about halfway through so the heat stays mellow and constant. You open the grate and you gently tuck in a few more coals on top then slide the skillet back in. You kinda talk to your fire and it answers with a soft pop.
You reflect on glancing at the pastry edge and how it starts to brown just right. You recall flipping some coals from one side to the other with tongs so the bake does not get lopsided. You feel satisfied that you got this bushcraft science down pat.
Camp plate ideas
You remember plating that pie on a flat rock once it cooled some but not too much. You reflect on using a small wooden board or a bandana as a plate. You kinda line it with fresh pine needles or grass for a rustic feel and then slide out a wedge.
You recall adding a drizzle of water sweetened with wild honey or maple if you carried it. You feel dang fancy eating homemade pumpkin pie out here while yall share trail stories around the fire. You remember how little dinners can make big memories.
Leftover trail snack guide
You recall saving off cuts of crust and slivers of filling in a sealed baggie for trail snacks later. You reflect on how those bits taste dang good with a sip of water or a swig of coffee on the next morning climb. You kinda tuck them in your pocket for easy reach.
You remember mixing leftover pumpkin pie crumbs into energy balls if you got nuts and oats in your pack. You reflect on smashing crust and stirring in peanut butter then rolling into balls for quick protein on the move. You recall how simple this hack makes your trail day better.
Final campfire chat plus FAQs
You pull up a stump beside the dying coals and you gather around with your pals to chat about the day and that epic homemade pumpkin pie you just whipped up out here. You recall every smile when they took that first bite. You reflect on how cooking outdoors kind of bonds you like nothing else.
You reflect on a few common questions that yall might have in mind and you wanna clear em up.
- What makes a good pastry crust in camp
You recall chilling your dough before you head out then keeping it in a sealed baggie. You reflect on using lard or solid butter so it stays firm on the trail. - How do I keep my filling from getting soggy
You remember draining excess pumpkin puree liquid before mixing in spices. You reflect on adding a bit of flour or oats if it seems too wet. - Can I bake this pie without a grill grate
You recall using a clean flat rock or a dutch oven lid flipped upside down over coals. You reflect on testing heat by sprinkling water first so you dont scorch. - How long does it last
You recall eating best within a day or two but it holds up if wrapped tight in foil and kept cool in shade. You reflect on finishing crumbs and scraps fast so none gets wasted.
You remember packing a little trash bag to gather your scraps and foil so your campsite stays clean. You reflect on the trail code of leave no trace and how you’ll hit the trailhead again soon for more camp cook home style moments.
Homemade Pumpkin Pie
Equipment
- 1 9-inch pie dish
- 1 mixing bowl
- 1 whisk
- 1 measuring cups
- 1 measuring spoons
- 1 rolling pin
- 1 oven
Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup unsalted butter Chilled and diced.
- 4 to 5 tablespoons ice water
- 2 cups canned pumpkin puree
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup evaporated milk
Instructions
- Preheat the oven to 425°F (220°C).
- To make the pie crust, in a mixing bowl, combine the flour and salt. Cut in the butter until the mixture resembles coarse crumbs.
- Stir in ice water, one tablespoon at a time, until the mixture forms a ball. Wrap in plastic wrap and refrigerate for 4 hours or overnight.
- On a floured surface, roll out the dough to fit your pie dish. Place the crust in the pie dish, trimming any excess dough.
- In a large mixing bowl, combine the pumpkin puree, sugar, cinnamon, nutmeg, ginger, cloves, and vanilla extract. Mix thoroughly.
- Add the eggs one at a time, mixing well after each addition. Gradually stir in the evaporated milk until smooth and well combined.
- Pour the filling into the prepared pie crust.
- Bake in the preheated oven for 15 minutes. Reduce the temperature to 350°F (175°C) and continue baking for an additional 35 minutes, or until the filling is set and a knife inserted into the center comes out clean.
- Remove from the oven and let cool for at least 2 hours before serving to allow the filling to set.
- Serve the pie with whipped cream for an extra treat.
