Dutch Oven Pumpkin Pie

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Usually with an ingredient like pumpkin I would start this post with something like… “Fall is in the air and with the cool air comes the smell of apples, and my very favorite squash, pumpkin, cooking.  So what better time to use your dutch oven?” But really, I use my dutch oven all year round, and with not-so-modern technology (like canning) pumpkin is available all year around.

After all, dutch oven cooking was the first off-grid cooking method that I learned. You can read more about getting started with dutch ovens here. (Also read more about cast iron here, here and here).

This recipe is not exactly like the traditional pumpkin pies you might find on a Thanksgiving table. It’s like a pie in that it’s soft and has a pumpkin taste, but it’s got a sort of cakey-bread pudding texture. It’s not exactly a souffle or a pudding and there is no bread in it.  It’s definitely a great alternative to traditional pumpkin pie in that you can serve it as a breakfast and kids might like the texture just a bit more than the regular pumpkin pie. Yes, it’s kind of hard to describe. All I can say is that it tastes great! So invite a neighbor over and stand by the warm coals and visit while this pumpkiny dish cooks up in your dutch oven.

Dutch Oven Pumpkin Pie

2 1/4 c Soft White Wheat (you can use all-purpose four or cake flour)

1 3/4 c Sugar

3 1/2 t Baking Powder

1 t Salt

4 Eggs

3/4 c Coconut Oil (you can use butter)

1 30oz can Pumpkin (you can use fresh, frozen or home canned just make sure it’s well packed and/or very well drained)

3 t Pumpkin Spice

1 c Milk

3/4 c Brown Sugar (I like dark brown for this)

1 t Cinnamon


Start with a 10 in dutch oven. Mix the flour, 1 3/4 c sugar, baking powder and salt in a small bowl. Measure out 1 cup and set aside (this will be for the topping). Mix the larger flour mixture with 1 beaten egg and 1/2 c melted coconut oil. Place the mixture in the bottom of the dutch oven, spreading it out and pressing it down to cover the entire bottom of the oven. In another bowl mix the pumpkin, 3 eggs, pumpkin spice, milk and brown sugar together. Pour into the dutch oven on top of the flour mixture layer. Then take the remaining flour mixture and mix with cinnamon and coconut oil forming a crust (it will be similar to a cobbler crust). Place on top of the pumpkin mixture in the dutch oven.


Place 9 coals on the bottom and 10 coals on the top.


Bake for about 30 minutes…


…or until slightly brown on the top.



  • Dee G says:

    Thank you for the recipe! Love you included how many coals for top and bottom, it saves me from having to look it up – so many recipes tagged as dutch oven recipes leave that step out and then don’t turn out as planned. I definitely have to make it on the next camp out for the adults in my Troop – I am more than sure the Scouts will want to expand past their usual dump cakes when they see it!

  • Connie says:

    OH, that looks so good! Definitely going to try that. Have you ever tried to use your Dutch Oven in a regular oven? I have one with legs so I have not tried it, but now that I have a stove where the lower heat element is below the floor (yippee) I think I might. Any ideas how to make this gluten free?

    • Jennifer Osuch says:

      Hi Connie,
      Yes, I often cook with the dutch oven in a regular oven. I have not tired to make this gluten free but you could try substituting your favorite gluten-free flour in for the regular flour and see how it goes. There is not really a lot of gluten development in this recipe so it should be fine.

  • Matt Lackner says:

    Made this on our camp out this weekend for the adult camp. RAVE reviews! I made three at once. Took a little longer for mine. I’m blaming that on my stacking of the ovens and the sub-30 weather at cooking time.
    Thanks for the recipe!

  • Gail says:

    Can I make this in the oven?

  • Mike the Gardener says:

    My goodness that looks wonderful! I will definitely give this pumpkin recipe a try

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