8 of The Best Pumpkin Recipes for Fall and Winter Camping

Every season is camping season, but there’s something special about camping in the fall. If you’ve never given it a try, our fall camping guide might inspire you! With cool evenings and frosty mornings, it helps to have a camping menu that warms you up and celebrates the season’s most popular flavor: pumpkin! Read on for 8 great pumpkin recipes for fall and winter camping. (Not leaving home this fall or winter? Make these recipes for a backyard bonfire or in your own kitchen.)

Homemade Pumpkin Pie Spice

Many fall recipes (including some of ours) call for pumpkin pie spice. You can either buy the pre-mixed version (often sold as “pumpkin pie spice“) or make your own by mixing the following ingredients together. Store in an airtight container.

• 6 tablespoons ground cinnamon
• 4 teaspoons ground ginger
• 4 teaspoons ground nutmeg
• 2 teaspoons ground allspice
• 2 teaspoons ground cloves

Pumpkin Spice Latte Mix

Even if your campsite is nowhere near a coffee shop, you can still wake up to a pumpkin spice latte! Make this mix at home by combining the following ingredients, and pack the mix in a resealable container. To make a latte, put ⅓ cup of the mix in a mug and stir in about 12 oz. of hot water. Top with whipped cream!

• ½ cup instant coffee
• ½ cup powdered milk
• ¼ cup granulated sugar
• ¼ cup powdered French Vanilla creamer
• 2 teaspoons pumpkin pie spice

Pumpkin Breakfast Recipes

Pumpkin Pancakes

These fall-flavored pancakes are the perfect choice for a chilly morning!

Ingredients:

• 1 cup canned pumpkin purée
• 1 cup milk
• 1 egg
• 2 teaspoons vegetable oil
• 1 teaspoon vanilla extract
• 1½ cups all-purpose flour
• 2 teaspoons baking soda
• ½ teaspoon salt
• 1 teaspoon pumpkin pie spice

Directions:

1. In a large mixing bowl, whisk together the canned pumpkin, milk, egg, oil, and vanilla extract.
2. Add the flour, baking soda, salt, and pumpkin pie spice to the liquid ingredients and stir until just mixed.
3. Preheat a frying pan over medium-low heat. Grease the pan with cooking spray or butter.
4. Use about ⅓ cup batter per pancake and cook each one for about 2 minutes per side. Serve with butter and syrup!

Pumpkin Spice Oatmeal

If you need a hearty breakfast to fuel a fall hike, this oatmeal will do the trick. (And it makes enough for two!)

Ingredients:

• 1 cup rolled oats
• 2 cups milk
• ⅔ cup pumpkin purée
• 1 teaspoon pumpkin pie spice
• ¼ teaspoon salt
• 3–4 teaspoons honey or brown sugar (adjust to taste)
• ½ teaspoon vanilla extract

Directions:

In a medium saucepan, stir together rolled oats, milk, pumpkin purée, pumpkin pie spice, salt, and honey (or brown sugar). Bring to a boil, stirring constantly until it thickens. Remove from heat and stir in the vanilla extract. Top with granola, pecans, or chocolate chips!

Creamy Pumpkin Soup

Make this tasty soup over a cozy campfire or on the stovetop.

Ingredients:

• 2 tablespoons butter
• 1 medium onion, chopped
• 2 teaspoons minced garlic
• 1 (15 oz) can pumpkin purée
• 2 tablespoons fresh thyme
• ½ teaspoon salt
• ½ teaspoon ground cumin
• ½ freshly ground black pepper
• Pinch of ground ginger
• 2 cups chicken broth
• 2 tablespoons maple syrup
• 2 tablespoons heavy cream

Directions:

1. In a Dutch oven, heat the butter until melted. Add the onion and garlic and sauté for 3–5 minutes or until softened
2. Stir in the pumpkin purée, thyme, salt, cumin, black pepper, and ginger. Cook over medium-low heat for about 5 minutes.
3. Pour in the chicken broth and mix well. Cook for an additional 3–5 minutes or until heated through.
4. Remove the soup from the heat and stir in the maple syrup and heavy cream. (For a creamier soup, use an immersion blender to purée it even more.)

Pumpkin Mac & Cheese

Give this traditional comfort food some fall flair with pumpkin and a hint of nutmeg.

Ingredients:

• 1 lb mini shells pasta
• 2 tablespoons butter
• 1 (12 oz) can evaporated milk
• 1 (15 oz) can pumpkin purée
• 2 teaspoons yellow mustard
• ¼ teaspoon nutmeg
• 8 oz grated cheddar cheese
• ¾ cup grated Parmesan cheese
• Salt and pepper (to taste)

Directions:

1. Cook pasta in a large pot of boiling water until al dente. Drain the pasta, reserving 1 cup of pasta water.
2. In a large skillet, melt the butter over medium-low heat. Stir in the evaporated milk and let the mixture come to a simmer.
3. Stir the pumpkin purée, mustard, and nutmeg. Then stir in the grated Cheddar and Parmesan cheeses. Season with salt and pepper.
4. Add the pasta to the cheese sauce and stir until it’s completely coated. If the sauce is too thick, add a little of the reserved pasta water.

Pumpkin Dessert Recipes

Campfire Pumpkin Pies

Use pie irons to make individual pumpkin pies over the campfire! (This works best if the fire has a good base of hot coals.)

Ingredients:

• Butter or cooking spray
• 1 package crescent roll dough (sheets)
• 1 (15 oz) can pumpkin pie filling (not canned pumpkin)

Directions:

1. Open the pie iron and grease the insides with butter or cooking spray. Unroll the crescent roll dough and cut two identical pieces that will fit inside the pie iron.
2. Place one piece of the dough inside the pie iron. Scoop about 2 tablespoons of pie filling on top.
3. Place the second piece of dough on top the pie filling and pinch the edges of the two dough pieces together. Close and fasten the pie iron.
4. Cook the pie in the fire for about 5 minutes per side. (Be sure to check the pie to make sure it doesn’t burn. It’s done when the crust is golden brown.)

Dutch Oven Pumpkin Pie Cake

This one-bowl cake cooks right in the hot coals of a campfire.

Ingredients:

• Cooking spray
• 1 (15 oz) can pumpkin purée
• 1 (14 oz) can sweetened condensed milk
• 2 eggs
• 1 teaspoon pumpkin pie spice
• 1 box yellow cake mix
• ½ can lemon-lime soda

Directions:

1. Build a campfire and let it burn down to hot coals. Meanwhile, line a Dutch oven or grease the inside with cooking spray.
2. In a large mixing bowl, stir together the pumpkin purée, sweetened condensed milk, eggs, and pumpkin pie spice. Pour the mixture into the Dutch oven.
3. Sprinkle the yellow cake mix over the pumpkin mixture. Pour the half-can of lemon-lime soda over the top of the cake mix.
4. Place the lid on the Dutch oven, then put the Dutch oven on top of the hot coals. Put some additional hot coals on the lid of the Dutch oven.
5. Bake the cake in the hot coals for about 45 minutes. Test the center of the cake with a toothpick. If it comes out clean, the cake is done. If not, let it bake for another 10–15 minutes or until it’s done.