14 Pumpkin Recipes for Fall Camping

Canned pumpkin puree is the unsung workhorse of fall camping cuisine. The puree, not to be mistaken with pumpkin pie filling, is one of the most versatile, economical and nutritious shortcuts to a festive and delicious camping meal. Use these pumpkin-infused recipes to make a delicious campfire meal this season.

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Quick and Easy Ways to Use Pumpkin

  • Whisk 1 part pumpkin puree to 2 parts pancake syrup. Serve as is or heated and spoon over pancakes or French toast.
  • Stir pumpkin puree into dishes such as sloppy joe burgers, lentil stew, chili, hummus or spaghetti sauce. Don't overwhelm the original dish by using too much.
  • Make tahini, peanut butter or other nut butters last longer by stirring pumpkin puree into it.
  • Use canned pumpkin in any recipe that calls for mashed butternut squash.
  • Mix some in with mashed sweet potatoes.
  • Stir a little pumpkin puree into instant butterscotch pudding before it sets. Garnish with pecans.              
  • Add a golden glow to pancake batter, cornbread batter, grits or polenta with 1 to 2 tablespoons of pumpkin.
  • Make pumpkin butter: Soften a stick of butter and stir in 1/2 cup pumpkin puree and 1/4 cup white or brown sugar. Spread on toast or hot biscuits.

Pumpkin Soup

In the Caribbean, where pumpkin soup is an everyday favorite, this soup is made with a vegetable that North Americans would call squash—swap that out for pumpkin puree for a festive campsite stew. In the islands the soup would have hot pepper such as the fiery Scotch Bonnet; you can add heat to your own taste.

32-ounce carton chicken broth OR
4 cups water with 4 chicken bouillon cubes
15-ounce can pumpkin puree
1 can condensed cream of onion, chicken, mushroom or celery soup
13-ounce can evaporated milk
1 teaspoon each dried thyme, parsley, mild curry powder
1/2 teaspoon ground nutmeg

Serves 6
Bring broth or water with bouillon to a boil. Using a whisk, stir in pumpkin puree, can of soup, milk and spices. Do not bring back to a boil. Instead, reduce heat, cover and simmer over low heat for 15 minutes to let spices blend. Optional: pass the hot sauce.

More: 5 Soups and Stews for Cold Weather Camping

Pumpkin Barbecue Sauce

This pumpkin-infused sauce might remind you of Jamaican jerk seasoning.

15-ounce can pumpkin puree
1/4 cup each hot sauce, apple cider vinegar, water
1 teaspoon each allspice, garlic powder, onion powder

Serving amount varies
Whisk pumpkin, hot sauce, vinegar, water and spices together. Now brush your pumpkin marinade on steak, pork chops, chicken, kebabs or turkey burgers, keeping your meat moist as it grills. Turn often and test for doneness with an instant read thermometer.

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About the Author

Janet Groene

Janet Groene is a travel writer, RV blogger and contributor to ReserveAmerica.com. She spent 10 years on the road and has written more than two dozen books. Read more about Janet and find her original recipes at Camp and RV Cook.Blogspot.com. Follow her on Google+

Janet Groene is a travel writer, RV blogger and contributor to ReserveAmerica.com. She spent 10 years on the road and has written more than two dozen books. Read more about Janet and find her original recipes at Camp and RV Cook.Blogspot.com. Follow her on Google+

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