Alvin RV Resort

Best Pumpkin-Centric Recipes for Camping

‘Tis the season for many incredible things…namely all things pumpkin! When the weather cools, a good pumpkin-centric recipe (of just about anything) conjures images of snuggling up next to the fire with a warm something-or-other in hand, relaxing, and enjoying the change of season.


Here are some sumptuous recipes that involve the almighty gourd we all love – the pumpkin!


For Breakfast


Pumpkin French Toast

A fall twist on a camp breakfast classic! This recipe makes about 10-12 slices.



  • 4 eggs
  • ¾ c milk
  • 3 T brown sugar
  • 1 ½ tsp pumpkin pie spice
  • ½ tsp salt
  • 1 tsp vanilla
  • ½ c canned pumpkin (NOT pumpkin pie filling)
  • 1 loaf Texas toast or sliced challah
  • Butter, maple syrup, toasted pecans, and/or sprinkles as desired for toppings


Oil up the grill! Preheat to medium, about 350 degrees. In a bowl, whisk together eggs, milk, brown sugar, pumpkin pie spice, vanilla, salt, and pumpkin until smooth. Quickly dip bread into batter and coat both sides. Add to grill pan and cook 2-4 mins until nicely browned, then flip and cook the other side. Serve with your favorite toppings.


Pumpkin Waffles

What better way to start your day than with a little spice of the pumpkin variety? This is a made-from-scratch recipe that is easy and oh so delicious.



  • 2 ½ cups all-purpose flour
  • 4 tsp baking powder
  • 2 tsp ground cinnamon
  • 1 tsp ground allspice
  • 1 tsp ground ginger
  • ½ tsp salt
  • ¼ c packed brown sugar
  • 1 c pumpkin puree
  • 2 c milk
  • 4 eggs, separated
  • ¼ c butter, melted


Preheat waffle iron or pan. Mix together flour, cinnamon, baking soda, allspice, ginger, brown sugar, and salt. In a separate bowl, mix the pumpkin puree, egg yolks, and milk (save the egg whites for in a bit). Add the wet mixture into the dry bit by bit, making sure to leave the batter a little lumpy. Whip the egg whites until soft peaks form. Fold egg whites quickly into batter. Cook waffles per instructions on the waffle iron, or butter a pan to cook.


For Lunch or Dinner


Pumpkin Cornbread

This one is gluten-free and tasty for the entire crew. This can be both a dessert with a little whipped cream on top or as the perfect side dish.



  • 1 ½ c corn flour
  • 2 ½ T baking powder
  • 1 ½ tsp salt
  • ¾ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • 1 ½ c cornmeal
  • 3 large eggs
  • 1 ½ c pumpkin puree
  • 1 c brown sugar
  • ½ c canola oil
  • 1 ½ T molasses


Preheat a dutch oven. In a large mixing bowl, sift flour, baking powder, salt, and spices, then whisk in cornmeal. In a separate bowl, beat eggs, then whisk in pumpkin, brown sugar, molasses, and oil. Add the pumpkin mixture and blend with just a few strokes. Pour a bit of vegetable oil into the dutch oven, then pour the batter on top. Bake with the lid on for 30 minutes. Add approximately 15 briquettes to the lid of the dutch oven to brown the top of the bread.


Pumpkin and Apple Soup

What better fall combination than warming soup with pumpkin?


  • 2 T butter
  • 2 T olive oil
  • 2 medium onions, diced
  • 1 quart chicken stock
  • 1 sprig rosemary
  • 1 medium butternut squash, scooped, seeded and cut into 1-inch pieces
  • 4 apples, peeled, seed, and cut into 1-inch pieces
  • Salt and pepper to taste
  • Sour cream


In a dutch oven, heat olive oil and butter. Add onions and saute for about 5 mins. Pour in chicken stock until apples and squash are covered. Stir in rosemary and cover, let simmer for 20 mins or until the squash is tender enough to break apart easily. Mash the squash and apples until the soup is as thick as you want. Season to taste. Serve in bowls with a dollop of sour cream on top. So good!


Sausage Pumpkin Pasta



  • 1 lb rotini pasta
  • 1 T olive oil
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 1 lb sage sausage (but any favorite sausage will do)
  • 4 T flour
  • 2 c whole milk
  • 1 tsp salt
  • ½ tsp pepper
  • 1/8 tsp nutmeg
  • 1 15-oz can pumpkin
  • 4 oz cream cheese
  • Chive for garnish


Cook pasta according to instructions. Drain, rinse, then drizzle with olive oil. Set aside. Heat oil in a large pot over medium heat. Add onion and cook for 2-3 mins, then add garlic, stirring frequently. Let garlic cook for 1 minute, then crumble and brown sausage until fully cooked, about 5-7 minutes. Sprinkle with flour and stir constantly for 1-2 mins until flour browns, then slowly add milk, stirring until well combined. Bring to a boil, then reduce heat to medium. Add salt, pepper, nutmeg, pumpkin, and cream cheese. Heat until thick, about 10-15 mins. Add cooked pasta and stir until combined. Serve and watch the happy faces!


For Dessert


Pumpkin Nutella S’Mores

Our favorite part of the day is when we can gather ‘round the campfire and toast those marshmallows. It’s even better in autumn when pumpkins are in season and we can kick the classic s’more up a notch with some pumpkin flavor!



  • Graham crackers
  • Marshmallows
  • Pumpkin Butter
  • Nutella


This recipe is so classic…you know what to do! Just add a dollop of your chosen pumpkin butter after you roast those ‘mallows and put everything together for an ooey gooey fall taste sensation.


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