Friday Foods – Pumpkin Pecan Bake

Bring a bit of Thanksgiving into the backcountry! Not quite pumpkin pie and not quite fruit crisp, this dessert from Fork in the Trail is a great finish to a turkey dinner on a fall camping trip.

Pumpkin Pecan Bake

Makes 4 servings


1/2 teaspoon cinnamon

1/4 teaspoon ground ginger

1/2 cup brown sugar

1/8 cup butter, softened

2 eggs

14 oz canned, pureed pumpkin

1/3 cup whipping cream or whole milk

1/4 teaspoon salt


1/4 cup butter, softened

1/4 cup brown sugar

1/4 teaspoon ground ginger

1/4 teaspoon cinnamon

1/4 cup flour

1/3  cup pecans

At Home

Mix the cinnamon and ginger for the pie with the brown sugar, and place in a zip-top freezer bag. Pack both butter amounts in cooler. Pack the can of pumpkin. Put the whipping cream or milk in a leakproof container, and pack it in the cooler when you are ready to leave. Pack the eggs carefully. Mix all of the topping ingredients, except the butter, and place them in a zip-top freezer bag.

At Camp

Mix the brown sugar mixture with 1/8  cup of softened butter. Beat 2 eggs in a separate bowl and then mix them with the butter and sugar. Stir in the can of pumpkin. Add 1/3  cup of cream and 1/4 teaspoon of salt, and mix until well blended. Pour into a pan or Dutch oven, and bake for 45 minutes to 1 hour or until firm.

Meanwhile, add 1/4 cup softened butter to the bag with the topping ingredients and mix well. When the main layer has finished baking, cover it with the topping mixture and bake for another 8 minutes or so. Keep a close eye on the topping, as it overcooks easily. It is done when the topping is golden brown.


This recipe can be baked in a box, reflector, Dutch, or Outback oven.

Tanya Twerdowsky

I am a Jersey girl living in Alabama who loves to run far and eat lots.

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