Let’s eat! For this installment of “Scouting Show and Tell,” we asked Scouters to share their favorite Dutch oven meals, whether they or their Scouts created them. This one in particular looked amazing. Check it out if you’re in the mood for a fall treat, and visit go.scoutingmagazine.org/showandtell to send us your favorite recipe.
You can also show us other ways you make Scouting shine through the online form, by emailing us at onscouting.@scouting.org or via social media using #ScoutingShowandTell
Don Crafton, assistant Scoutmaster for Troop 334 in Raleigh, N.C., has made this pie several times.
“This is a favorite, especially for the late fall campouts,” he says.
Ingredients
Filling:
1 can pumpkin (29 oz.)
1 tablespoon cinnamon
3 eggs
1 cup brown sugar
1⁄2 teaspoon salt
1 teaspoon vanilla
1 cup evaporated milk
Topping:
1 package spice cake mix
1 cup chopped pecans
1 cup butter
Directions
Mix all filling ingredients and pour into lined (or greased) 12-inch Dutch oven. Cut butter and add to cake mix, and then add pecans. Gently cover the filling mixture with the topping mixture.
Bake for about 1 hour with 15 coals on the top and nine coals on the bottom. This is also good served cold or with ice cream.
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