The Best Campsite Pumpkin Pie (for the Omnia Oven)
Looking for the warm, comforting taste of homemade pumpkin pie at the campsite? We have you covered!
This recipe is easy, delicious, and perfect for a fall evening of camping.
And the best part is, the only special equipment you need is an Omnia Oven and a camp stove.
There’s something about pumpkin pie that just feels like fall.
Yes… I’m one of those pumpkin spice fanatics! I look forward to all things pumpkin as soon as there is a chill in the air.
And boy does this pie hit the spot!
I mean, just the scent of the cinnamon and the nutmeg wafting through the camper as the pie bakes has me ready to grab a fork before it’s even out of the pan.
This recipe is made using an Omnia Oven, and turns out perfectly every time. Creamy, lightly spiced, and evenly baked.
And best of all, it’s an easy dessert to pull together right at the campsite.
Why You’ll Love This Recipe
I’ve never met a pumpkin pie I didn’t like, but this one stands out. The hint of lemon zest adds a light, fresh flavour I haven’t tasted in other recipes.
Aside from the gorgeous flavour, there are many other reasons why this recipe is a great fit for camping:
I was able to make this pie from start to finish at the campsite. It didn’t take long, and it was a wonderful finale to our fall menu.
How to Make the Best Campsite Pumpkin Pie
1. Make the Pie Crust
Start by mixing together the flour and the sugar.
Cut the cold butter into small pieces. Work it into the flour using a fork or pastry cutter, until the mixture resembles coarse crumbs.
Add the eggs and water and mix just until it forms a smooth dough.
Place the dough into the fridge to chill for about an hour.
2. Make the Filling
For the filling, whisk together the pumpkin puree, sugar, eggs, sweetened condensed milk, lemon zest, and spices until smooth.
3. Roll Out the Dough
Lightly coat the Omnia pan with non-stick spray or cooking oil.
On a floured surface or silicone baking sheet, use your hands to roll out the dough into a long ong rope, about the size needed to fit around the Omnia baking pan.
Press the dough evenly into the base of the Omnia pan. Prick the dough base with a fork.
4. Add the Filling into the Omnia Pan
Pour the filling over the crust and cover with the lid.
Set the Omnia on your stovetop over low heat and bake for about an hour.
The center should be just set.
Let the pie cool before slicing. It firms up as it cools.
Serve the pie plain or with a bit of whipped cream (my fave).
Best Campfire Pumpkin Pie (Made in the Omnia Oven)
This creamy pumpkin pie is baked right in the Omnia Oven. It’s simple to make, perfectly spiced, and ideal for fall camping or Thanksgiving on the road.
Ingredients
- Crust:
- 3 cups all-purpose flour divided (360g)
- 1 tablespoon granulated sugar
- 1 large egg
- 1 cup cold unsalted butter cut into cubes (227g)
- 4 to 6 tablespoons ice water (60-90ml)
- Filling:
- 2 cups pumpkin puree (store bought or homemade)
- ¾ cup sugar
- 1 tin 400 g condensed milk
- 2 eggs
- 1 ½ teaspoons cinnamon
- ¾ teaspoon ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
- (You can substitute the cinnamon, ginger, nutmeg, and allspice for 1 tablespoon of Pumpkin Spice)
- Zest from half a lemon
Instructions
1. Prepare the crust
Start by mixing together the flour and the sugar.
Cut the cold butter into small pieces. Work it into the flour using a fork or pastry cutter, until the mixture resembles coarse crumbs.
Add the eggs and cold water, one tablespoon at a time, and mix just until it forms a smooth dough.
Place the dough into the fridge to chill for about an hour.
2. Make the filling
In a separate bowl, whisk together the pumpkin puree, sugar, eggs, sweetened condensed milk, lemon zest, and spices until smooth.
3. Roll Out the Dough
Lightly coat the Omnia pan with non-stick spray or cooking oil.
On a floured surface or silicone baking sheet, use your hands to roll out the dough into a long ong rope, about the size needed to fit around the Omnia baking pan.
Press the dough evenly into the base of the Omnia pan. Prick the dough base with a fork.
4. Add the Filling into the Omnia Pan
Pour the filling over the crust and cover with the lid.
Set the Omnia on your stovetop over low heat and bake for about an hour.
5. Cool and serve
Remove from the heat and let the pie cool completely before slicing. The filling will firm up as it cools.
Serve as-is or with whipped cream on top.
Notes
Storage & Serving Suggestions
Let the pie cool completely before storing. Cover and refrigerate for up to 3 days.
You can enjoy it cold straight from the fridge or let it sit at room temperature for about 15 minutes before serving.
Add whipped cream or a drizzle of maple syrup on top if you want to make it extra special.
Tips
Recommended Products
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Notes from the Road
I made this pumpkin pie during a gorgeous October weekend at Sauble Falls Provincial Park.
The leaves were starting to fall, and it felt like the perfect time for something warm and spiced.
The hardest part was waiting for it to cool before slicing.
But sitting by the campfire with a slice of pumpkin pie and a mug of coffee? Totally worth the wait.
Final Thoughts
Pumpkin pie is one of those recipes that I never get tired of.
And making it in the Omnia Oven proves that you don’t need a full kitchen to enjoy a homemade treat while camping.
The texture turns out smooth, the spices shine through, and that hint of lemon zest adds a nice surprise.
Whether you’re camping in the fall or celebrating Thanksgiving on the road, this is a dessert worth making again and again.
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Related Posts:
- 10 Campfire S’mores Recipes You’ll Wish You Tried Sooner
- Brown Butter Sage Dinner Rolls (Omnia Oven Recipe for RVs)
- The Best Campsite Pumpkin Pie (for the Omnia Oven)
