Prep 25 mins
Cook 55 mins
This recipe assumes you're a Dutch Oven chef, and it would be a fantastic pie to have in the middle of nowhere. If you want to get invited on a camping trip, just tell them what you'll be making for dessert (you might need to double or triple the recipe though). Or, make it at home and just use the oven temperatures. Depending on your oven and altitude, it might need a little more cooking time (mine did). This recipe is simple, but it looks like it was a lot of work. I cheated and found Marie Callendar's pie crusts on sale instead of making homemade this time. This recipe came from Best of the Best from Idaho Cookbook and originally came from the cookbook Potatoes Are Not the Only Vegetable!
- 15 ounces pumpkin (2 cups)
- 14 ounces sweetened condensed milk
- 2 eggs
- 1 teaspoon cinnamon
- 1⁄2 teaspoon ginger
- 1⁄2 teaspoon ground cloves
- 1⁄2 teaspoon nutmeg
- 1⁄2 teaspoon salt
- 9 inches unbaked pie shells or 9 inches deep dish pie shells
- 1⁄2 cup packed light brown sugar
- 1⁄2 cup flour
- 1⁄4 cup butter
- 1⁄4 cup chopped nuts
- For 12-inch Dutch oven, let the coals heat up to about 400-425.
- With whire whisk, beat pumpkin, condensed milk, eggs, spices, and salt.
- Pour into crust.
- Bake 15 minutes.
- Remove enough coals to lower temperature to 350 and continue baking 35 to 40 minutes, or until knife inserted 1" from the crust comes out clean.
- Meanwhile, prepare streusel by combining brown sugar and flour.
- Cut in butter until crumbly.
- Stir in nuts.
- After pie has baked for 30 minutes at 350, sprinkle on top of pie.
- Bake 5 to 10 minutes longer.
- Cool, if desired.