Still hungry after that freeze-dried dinner? Dessert is a great way to boost spirits at the end of a long day, but sometimes it’s just too much hassle. Don’t settle for that spare granola bar before climbing in your sleeping bag, check out this seasonally-inspired solution that doesn’t require too much backcountry culinary prowess but still tastes great.

As you might expect, this backpacking dessert hits the spot at all times of the year, but it seems particularly appropriate for fall and winter trips.

Ingredients (Per Serving)

• Dehydrated pumpkin or pumpkin powder – equivalent to 1/2 cup canned (or canned for an overnight)
• 2 TBSP freeze dried banana powder
• 1 TBSP milk powder
• 1/2 tsp cinnamon
• 1/4 tsp pumpkin pie spice
• 1-2 tsp granulated sugar, honey, or maple syrup
• Graham crackers or cookies for topping

Instructions

Mix all ingredients in a small pot or single-walled metal cup. Add just enough water to hydrate and create a pudding consistency. Optionally, heat using your stove’s lowest possible heat setting. Stir constantly and hold above the flame when needed to prevent burning. Heat until warm and serve immediately. Top with crumbled graham crackers, shortbread, vanilla wafers, or your cookie of choice.

Editor's Note: This recipe originally appeared in Issue 18 of TrailGroove Magazine. You can read the original article here.