Pumpkin Pie Baking on a Boat-Camp

For not having the right stuff
it turned out well.

Cooking is a skilled craft that’s becoming increasingly lost among younger generations as prepackaged, highly processed foods offer quick convenience. Many believe that this shift has contributed to various health issues stemming from a lack of access to fresh, whole local foods. 

To improve my fitness and maintain a healthier lifestyle, I’ve been getting more into cooking — and I also have a deep respect for homesteaders who embrace self-sufficiency (I like convenience so a little do-it-yourself is just fine for me. Our ancestors had it tough!).

This particular pumpkin pie was made on a boat — no full kitchen, no canned pumpkin, and definitely not much space. Still, you can make some surprisingly good food in small places. Boat cooking reminds me of camp cooking: it’s all about improvising with what you have.

illustrative/decorative photo

I didn’t have any eggs on hand, so my pumpkin pie was egg-free, but it still turned out well. I skinned and boiled the pumpkin, drained and mashed it, then mixed in sugar, a bit of syrup, cinnamon, powdered milk, and a little oil. After blending it together, I poured it into a makeshift crust made from a low-carb flatbread. Baked it for a while till it firmed up. Drizzled some honey or syrup wih a sprinkle of powdered sugar and your good.

With the leftovers, I made a pumpkin roll. Somewhere around 300 cal for the small pie and 200 cal for the pumpkin roll. 

 If you’re looking for a more concrete version of a similar recipe, try this Pumpkin Pie Recipe.