Pudgie Revolution

Pie Iron Cookin' for Food Lovin' Campers

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Thanks a Latke! FREE SHIPPING

We at Pudgie Revolution love the multitude of holiday traditions celebrated this time of year.  Every delicious dish is an invitation to devise a pudgie permutation.  In appreciation of Hanukkah, we’ve conjured up this delicious recipe for potato latke pudgie pies and are offering FREE SHIPPING on orders placed through our website from now until 12/14. L’chaim!IMG_4835Thanks a Latke! Pudgie Pie

2 large russet potatoes

1 small yellow onion

1 egg

3 TB breadcrumbs

1 tsp baking powder

salt and pepper

Peel and shred potatoes and onion.  Wrap in a towel and squeeze out as much moisture as you can.  Beat egg well and mix with breadcrumbs, baking powder, salt and pepper.  Add potato and onion mixture to egg mixture and stir to combine.

Spray inside of pie iron generously with high heat cooking spray.  Pre-heat iron over the fire for five minutes.  Remove hot iron from fire, spray again, and fill with potato mixture.  Cook over a medium hot flame until golden brown and crisp, about 3-4 minutes per side.

Serve with homemade applesauce and crockpot brisket.


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Apple Brandy Pudgie Cake


It’s a pudgie pie….that’s cake! Ever tried putting cake batter into your pie iron? What about booze? We employed both of these revolutionary pudgie techniques and the results were incred-apple!


Spray your iron with cooking spray and spoon in enough spice cake batter to cover the bottom. Top with brandy-soaked apples and walnuts.


Cover the apples and walnuts with cake batter filling to the top of your pie iron pan.


You can have your cake and apple too!

Apple Brandy Pudgie Cake

**recipe makes 2 pudgie cakes**


  • 1/3 box spice cake mix
  • 1 egg
  • 2 ½ tablespoons oil
  • 1/3 cup water
  • ½ of an apple, chopped
  • brandy
  • walnuts, chopped
  • cooking spray


First, chop up the apple and get it soaking in brandy. Half an apple will make 2 pudgie cakes.  If you are thinking ahead, you will place the apples and brandy in a cup for easy drinking later.

Unless you want to make an entire cake worth of pudgie pies (you might!), divide your cake mix by the number of eggs called for. The cake mix we used called for 3 eggs, so we poured about 1/3 of the mix into a bowl and added 1 egg and 1/3 of the oil and water called for. If you want it extra boozy, pour in some brandy in place of some of the water.  If your batter seems too runny, add a little more cake mix until you get a gloppy consistency. Gloppy is key!

Coat both sides of your pie iron with cooking spray and scoop in enough batter to fill about 1/3 of one pie iron pan. Place a layer of the brandy-soaked apples in next, sprinkle in some walnuts, and then cover with more cake batter, filling to the top of the pan. Carefully close your iron and, here’s the tricky part, place it over your fire or grill so that it is level.   Until your cake starts to firm up, it’s important to keep the iron level to prevent oozing batter. Cook about 5 minutes per side, periodically peeking at your pudgie’s progress. When it is golden and springs back to the touch, it’s done. To be safe, wait a few minutes before digging in. Wash it down with the excess apple-infused brandy!

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Fall for this Pumpkin Spice Latte Pudgie Pie!

PumpkinSpice2Colorful leaves, crisp temps, and pudgie pies?  That’s right, fall doesn’t mean the end of pudgie pie season!  If it’s too cold to go camping, remember that you can make pudgies over a fire pit or grill in the comfort of your own backyard.  What better way to welcome autumn than with a piping hot pudgie pie!  It took us a few (tasty) tries, but we finally developed a pumpkin spice latte-inspired pie that’s so good, it’ll leaf you falling right autumn your chair!


Place crescent roll dough in a greased iron and top with ginger snap cookie pieces, vanilla pudding mixed with pumpkin spice, and sprinkle with instant coffee.


Top with vanilla wafer cookie pieces and lay another piece of crescent roll dough on top.

Pumpkin Spice Latte Pudgie

It’s a whole latte YUM!

Pumpkin Spice Latte Pudgie Pie Recipe


  • Crescent roll seamless dough
  • 3 ginger snaps, broken
  • 4 vanilla wafers, broken
  • ¾ vanilla pudding cup
  • 2 teaspoons (or so) pumpkin spice
  • 2 teaspoons (or so) instant coffee


Spray pie irons with cooking spray and place 1 piece of crescent roll dough inside. You can make 2 pudgie pies per tube of dough, just cut it into 4 equal pieces. Stretch the dough so it overlaps the sides of the iron and press down gently. Next, mix the pumpkin spice into the pudding cup. You’ll have some extra, so feel free to sample it. Place ginger snap pieces in a single layer on top of the dough, and top with ¾ of the pudding mixture. Sprinkle with instant coffee and top with a layer of vanilla wafer cookie pieces. Lay the other piece of dough on top and close up your iron. Cook over a fire or grill until dough is puffed and golden. It will be difficult, but let that pudgie pie cool at least 4 minutes before digging in.

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Top 10 Places to Make a Pudgie Pie in Southern Wisconsin

1. Lower Wisconsin State Riverway

Pack the pie irons into your canoe and paddle to a sandbar island on the lower 92 miles of the beautiful Wisconsin River. Consider cooking a coconut and mango pudgie pie because it’ll feel like a tropical island paradise.


Lower Wisconsin State Riverway

2. Nelson Dewey State Park

A short hike to any of the walk-in sites will reward you with a private spot on the bluffs overlooking the Mississippi River. Make your pudgie pies with a scenic view that is just as delectable!


Nelson Dewey State Park

3. Kickapoo Valley Reserve

The crooked-est river in Wisconsin is also one of the most beautiful. Paddle or hike into a site and cook your pudgies riverside where rocky outcroppings abound.


Kickapoo Valley Reserve

4. Buckhorn State Park

Located on a peninsula in the Castle Rock flowage of the Wisconsin River, Buckhorn is a beauty. Hike into one of the walk-in sites and watch the moon rise over the water as your pudgie pies toast over the campfire. Consider a trip here in the fall as both the bugs and fellow campers are at a minimum!


Buckhorn State Park

5. Tailgating at a Packer game

Okay, Green Bay may not technically be southern Wisconsin, but we’d be remiss if we didn’t include cooking your pudgie pies over the grill in the parking lot of legendary Lambeau Field.


Lambeau Field. Go Pack, Go!

6. Governor Dodge State Park

Take in a show at the Sh*tty Barn in Spring Green and then head home for dessert pudgies at Governor Dodge State Park. Visit area eccentricities like The House on the Rock and Don Q. Inn or git yerself sum culture at The American Players Theater or Frank Lloyd Wright’s Taliesin.


The Infinity Room at The House on the Rock

7. Your own backyard

Why wait to go camping to eat pudgie pies? They can easily be made over a fire pit or grill in the comfort of your own backyard. While you don’t need a custom-built fire pit with pie iron notches, it certainly doesn’t hurt!

Pudgie Pie-losophy

Carrie’s backyard fire pit–complete with pie iron notches!

8. New Glarus Woods State Park

Choose a walk-in site along the Sugar River Trail and then hop on your bike and head to the nearby New Glarus Brewery for a tour. Bring back some Spotted Cow to wash down those pudgie pies!


New Glarus Brewery

9. Perrot State Park

Here you can hang your hammock, hike to the top of Brady’s Bluff, and canoe the backwaters of the mighty Mississipp. Sacrifice one pudgie pie meal to get a famous walnut burger at the nearby Trempealeau Hotel.


Perrot State Park

10. Kohler Andre State Park

Pack a picnic pudgie basket and cook your pies over a grill by a great lake. Wait 30 minutes after eating before taking a “refreshing” dip in Lake Michigan.


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S’mores: A Pudgie Pie Conundrum


Here at Pudgie Revolution, we say that anything you can think of eating tastes better in the form of a pudgie pie. No campfire food is more classic than the s’more, so we decided to develop a s’mores pudgie recipe. Easier said than done. While s’mores are a simple 3-ingredient delight, they don’t translate simply into pudgie pie form.

PROBLEM #1: The Crust. There is no pre-made graham cracker crust: no graham bread, no graham dough, and graham crackers are too rigid to work. We tried a brownie crust with graham crackers inside. While that tasted good, it didn’t taste like a s’more. We made a butter, sugar and graham cracker crumb pie crust and pressed it into the pie iron. Never do this. It makes a gigantic burned mess.


step 1


step 2


THE SOLUTION: Put 2 graham crackers in a plastic bag and crush them. Sprinkle some of the graham crumbs into both sides of a buttered pie iron, top with refrigerated rolled pie crust and gently press down.  Top with remaining graham cracker crumbs.




PROBLEM #2: The Marshmallow. Marshmallows and pudgie pies don’t mix. Put marshmallows into a dessert pie and they vanish by the time that pudgie is cooked. It’s the case of the mysterious missing marshmallow. Big or small, it doesn’t matter: they melt and disappear. There is no gooey goodness upon biting in, just a sad, hollow pudgie crying out for marshmallows. What about marshmallow fluff? It works better, but it’s fussy: too much and it oozes out, too little and your pudgie is flat and under-filled. In desperation, we searched the Little Debbie section at the grocery store. Ding-Dongs, maybe? Or these Marshmallow Pies? It seemed promising, but both were a flop. We racked our brains for other marshmallowy options.


step 3


S’more Pudgie!

THE SOLUTION: Mallo Cups! Plus a little bit of Fluff. Top your pie dough and crushed graham crackers with about 3 tablespoons of Fluff, 1 Mallo Cup, and 4 squares of milk chocolate in each corner. Toast to perfection over hot coals. It’s s’more delicious than you ever could have imagined!

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What’s Your “Pudgie Pie-losophy?”

A classic camping food is getting a makeover!  Three Wisconsin natives have teamed up to write a cookbook devoted to pudgie pies.  What’s a pudgie pie? It’s a grilled sandwich toasted in a pie iron over a fire. Known to some as mountain pies, tonka toasters, campfire pies or something entirely different, they are delicious no matter what you call them. According to authors Jared Pierce, Carrie Simon, and Liv Svanoe, pudgie pies are where it’s at when it comes to campfire cooking.


“We live by our Pudgie Pie-losophy,” says Simon, “which is that anything you can think of eating will taste better in the form of a pudgie pie.” These longtime friends co-authored “Pudgie Revolution!  Pie Iron Cookin’ for Food Lovin’ Campers.”  Their cookbook puts a gourmet spin on this camping staple, raising the bar on conventional camp food. Pudgie Revolution! is filled with unique pudgie pie recipes that will inspire campers to bring their camp cookery to the next level. You don’t even have to be a camper to get in on the action—pudgie pies can be cooked in a backyard fire pit, on a grill, or even in a panini press.

Photographs of each recipe provide simple visual instructions that make following them easy as pie.  The recipes employ an array of crust materials including bread, pastry dough, hash browns, tortillas and batter. The filling combinations are just as diverse: try salami, mascarpone and figs or peanut butter and pickles. Light-hearted recipe titles like Yolkey Dokey, Pudge-Yam-a Party, and Revenge of the Curds add a fun factor to some seriously delicious sandwich pies.

“We wanted to elevate the pudgie pie beyond the white-bread-and-pie-filling variety we grew up with,” says Svanoe.  “While our recipes incorporate unconventional camping foods, they are all easily made in the outdoors.”  Each recipe includes a difficulty rating, and there are many useful tips throughout the book.  There is even a guide for creating a pudgie pie dessert box, which includes everything needed to satisfy any sweet tooth.  Don’t go camping without it!

You can get a copy of Pudgie Revolution! here  and you’ll also find links to the team’s Pudgie University video series here.  There you can learn how to make recipes from the cookbook, get cooking tips, and even hear a few puns.  “We just really love pudgie pies,” says Pierce, “and we want you to love them too!”