1canpumpkin puree15 oz can. Homemade pumpkin you canned would be fantastic here!
1tbsppumpkin pie spice mixYou can buy premixed seasoning but if you are making your own use 1tsp nutmeg, 1tsp ginger, and 2 tsp cinnamon. Experiment and adjust these to your own taste!
Whipped creamOnly if you want to...I know I do.
Get your coals nice and hot in your fire.
While you are waiting for these to heat up place your parchment paper into the dutch oven so that it is covering the sides and bottom. Your pie is going to come out very rough but that is okay because we are roughing it!
Mix the gingersnap crumbs and the butter together until they start to clump together and are moldable.
2 cups gingersnap cookie crumbs, 1 stick butter
Press gingersnap mixture into the bottom of the dutch oven and up the sides as far as you can. Keep it even around the outside.
Place dutch oven over coals and cook from bottom heat only for 10 minutes. Try to maintain about 350 degrees.
While the crust is cooking beat the egg white until fluffy and set aside.
Mix egg yolk, pumpkin, sugar, milk, salt, pumpkin pie seasoning, and vanilla together until smooth.
1 egg, 3/4 cup brown sugar, 1/2 cup sweetened condensed milk, 1 can pumpkin puree, 1/4 tsp salt, 1 tsp vanilla, 1 tbsp pumpkin pie spice mix
Next fold in the egg whites being careful not to knock out too much of the air.
Pour pumpkin mixture into the prepared gingersnap crust. Place dutch oven lid on top. Place coals on top of the dutch oven lid and maintain indirect heat to the bottom. The goal here is to maintain about 350 but not to burn the crust!
Cool and enjoy with some whipped cream.
Camp Hero Note - It is very easy to burn the crust in this recipe. Keep your eye on the heat that is being applied to the bottom. It should be there but you don't want to blast the crust!