Pumpkin pie on Dutch oven/ Three courses Thanksgiving dinner on campfire/ Solo van life

I think we found a perfect place guys. So many people in the backcountry right now because it's a long weekend. All right so I've been chilling with the sun for probably two or three maybe hours. We're not very far from the the main city of Squamish so you're probably gonna hear some ATVs and trucks and people are just in the backcountry. It's just so beautiful today. It's kind of a little chilly but with the sun it's just perfect. So tonight we're gonna need to have a nice warm fire to warm up because I think it's gonna get cold. And talking about fire and all like I mentioned it's a long weekend. It is Monday. It is the Canadian Thanksgiving. So I thought I could make like a nice meal and like I said I didn't want to go in the backcountry. I just wanted to relax and make myself a nice campfire with a nice meal. So that's what we're gonna do. All right just pulling things over. I never made a dough before. No I made a dough before to make my pizza but I never made a pie. So I'm gonna try to make that on a Dutch oven. We'll see how that's gonna go and they asked for like ice cold water and ice cold vegan butter and all that. And currently my fridge and on the fridge section like I can put like just freezer or just fridge and right now it's on the fridge. So what I did I reduced a little bit the heat to put a cold and I put some water. So hopefully oops sorry. So hopefully that's gonna be cold enough and yeah I'm gonna attempt to make the dough and I'm gonna use my pot because I don't really have any other container to make the dough. And I bought this vegan butter. I'm gonna try. I don't think I ever try and this one's got a sea salt flavor. So I'm not gonna put any salt because it's already salty and this is cold. So oh yeah this is really cold. Perfect should work. All right so I'm gonna put the recipe that I found online in the description. So if some of you want to try to attempt that as well you're gonna have the recipe too. So obviously I think the best to do that it's like with the food processor. But hey I don't have a food processor obviously. I mean obviously some people might carry a food processor in their van but I don't. So I'm just gonna use a fork and just kind of like blend as much as I can the butter into the flour and I'm gonna put some cold water and hope for the best. All right I have no idea if I've done this properly. I forgot that I was doing after recipe because I just want one cross and I put the full amount of ice water that they were asking. But it's kind of like not sticking that much together. So I don't know. I'm gonna put that in the fridge because that's what we're supposed to do and hopefully it's gonna work. If not I may have to do another one. A couple things that I'm gonna put in the garbage. This is metal and I don't wanna I don't wanna cook on top of this. So the hardest part which I'm just realizing maybe that's not a good idea to do that on a dutch oven. It's maybe why I didn't see anybody doing any of that. The thing that I realized is I need to cook this for an hour at 350. So it's gonna be hard to try to keep the temperature of the fire the campfire for one hour. Like usually all the stuff that I cooked before I made like a cinnamon roll, I made pizza on the dutch oven, lasagna. Lasagna was long too on the dutch oven but on the campfire sorry but it was not a big deal if the temperature would just go there. Would just maybe cook the pasta a little bit faster and slower and just kind of you know not a like not a big problem but yeah I'm kind of like wondering if that's gonna work. So I put the parchment paper. If I don't cook if I cook at the proper temperature not too high I should not burn the parchment paper like I did on my pizza recipe. So the reason why I put the parchment paper is just I'm never gonna be able to remove the pie from the dutch oven if I don't put something in the bottom. This is so hard to look like a disaster guys. Oh no oh no oh no. All right this is what it looks like. All right we have one hour of cooking so let's go outside and try to make a pie. All right one hour on the timer. Hope this will work. So oh we do have a little bit cold guys. It's starting to get cold. We have like 18 minutes to have this ready but just sneak peek and look and I think my fire was too low. It looked like it's still quite raw so I had a little bit more wood and I think I'm gonna go inside and prep for my two other course because yeah that's almost like a three course Thanksgiving dinner. So I do have a stuffed potatoes that I will try to make and some roasted broccoli and little carrots too because I do have this. So it's kind of like a mix of like try to get like everything that I have in my fridge and try to make a nice meal out of it. So yeah we're gonna prep the potatoes because it's gonna cook for a good hour. So if I want to eat one day better to prep that right away. So while this is cooking I just put a little bit more heat on top and I just look again. It might be good for one hour. Keep you updated obviously. But I just wanted to take a quick little second. It's Thanksgiving and if you are Canadian by the time I post this video Thanksgiving gonna be gone and I know in the States you are celebrate in like one month and maybe you don't even celebrate. But regardless I just wanted to say a little thank you guys. I started my channel in December last December. I didn't expect anything just to have fun. That was something in my mind to start YouTube. I don't even know why. I'm someone quite shy doesn't look on camera too much. Believe me like 10 people will be in front of me right now and I will be like super shy. But I decided to start just to kind of help me with my shyness if you want and I was just not expecting too much. Just having fun and I didn't thought at all that we'll be close to 30,000. 30,000 as I record today. I think we're at 29,600 something around this. But very close to 30,000 and I didn't expect at all. Not even a second. I didn't even thought that you know like some people I didn't even expect to have like a thousand subscribers. So I just want to say a little thank you for each of you who subscribe. That mean we're more than you think and all the nice comments in the comment section like I love to read about like your story and all this and you there like every time that I post a video mean a lot to me. So I just wanted to say a little quick thank you and I wish I could celebrate with you guys and give you some of my pie. I will need to have like way more than this. Way more than just one but yeah thank you thank you thank you so much. Thank you. Let's see what we have. It's gonna be hot. Oh I think it's good. Oh my god this this was hot. Let me pull that there and show you what we have. I don't know if it's cooked. I mean I apparently it's gonna firm in the fridge. Do we try it like this? The dough seem all right. It's a little bit like hold on a little bit soft though. All right I think I'm gonna try like this. All right this is what's coming. I cannot even show you. I probably should like cool down first. Like if I put this on the fridge right away it's gonna get a little bit soft. Should it be like this? Tastes good though. If we don't have a pumpkin pie we're gonna have a pumpkin pudding. All right the dough look like pretty good. Tiny tiny little bit of burning on this side. Not a big deal. I think I'm gonna let like this and put that in the and cook the potatoes and warm up a little bit with the fire because start to get cold right away. So I'm just gonna look to see if the garlic seems to be good. It's good. It's just super soft and smells like heaven. Just a little bit more. So I just went inside and chopped the carrots and boxes pound and put that on the fire and put a cook. I'm gonna cook a little bit more than what I'm gonna eat tonight. That's gonna be leftover tomorrow and hopefully these potatoes it's gonna be good. This should be good though. The potato is cooked finally and the garlic too. It's getting so dark outside. So I'm just gonna chop this and I guess I'm gonna put that with my filling, mix everything, put everything back and cook for another maybe 10 minutes and we're gonna be finally ready to eat. I'm getting so hungry. I should have started the potato sooner. Oh, this is hot. Be careful, Kattie. Kattie, no, no, no, no. People don't see if you put your big face there. What do you want? That's not for you, buh-bye. Garlic. You cannot eat garlic. All right, I cannot even touch you. Please go back there. Thank you. So as a filling, I'm gonna put some hummus to make like a creamy thing and the garlic. All right, guys, so potato filling here. I'm gonna go put that back on the camper. My van looks a mess. Everything is messy here. By the way, this is the cheese that I put first on but I'm gonna try I think this one, the Tex-Mex type of. So all right, I'm so hungry. Let's go outside. All right, I don't know if you can see me a little bit more now. This is my meal. I guess I have to show you with the lights. Oh, it looks so good, though. Let's put that back on. Oh, took me a while. Oh, yeah. The cheese on my potatoes didn't melt. I can't expect that. Didn't really have any source of heat going on top of it. And the soy sauce and the maple syrup on the vegetable, so good. I have to admit that my pumpkin pie look pretty. I mean, I'm gonna probably sell that at the restaurant, but they look so good. I wanted to film outside, guys, but it's just way too dark. I don't have the proper light. And I'm quite full. I was supposed to put some on the side, but I ate everything. So I'm gonna have just a small little bite. I mean, I can hold that. The dough is good. No burn. It looked quite soft, though. But I think it's supposed to be like this. It's only been like one hour in the fridge, so it's not even cold right now. Just kind of almost like room temperature, if you want. It's good. It is good. I think it needs to be colder. And I think, to be honest, I messed a little bit the dough, the pie. It's a little bit on the rough side. It's not that much flaky. Might be because I didn't have super cold butter or super cold water. Or maybe because I put too much water, too. But overall, I mean, I'm impressed. Dutch oven pumpkin pie for Thanksgiving. I mean, come on. That's quite good. Again, thank you so much to be here. Every time I post a video, you guys are just amazing. You make my day so much better. So thank you so much to be here. And if you're not already, maybe think of subscribing. That would be awesome to come into the big family. And I will see you in the next video, guys.