I know, I know… yes I have been featuring a lot of pumpkin stuff on the blog lately. But you know it has been the season for pumpkins that’s why. I am sure you enjoyed the homemade pumpkin pie spice recipe as well as the canning pumpkin butter recipe. I have no doubt that you will also be interested in how to make pumpkin powder, if you do not already know how to do it.
As with most dehydrating recipes, you know that you are going to need your food dehydrator. However, if you do not have one, you can still use your oven. Instead of calling it pumpkin flour, some have decided that they will call it ‘flour’. As a result, in addition to all its other traditional uses, it can now be used as a gluten-free substitute in paleo recipes.
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Here’s What You’ll Need:
- fresh pumpkin or pumpkin puree
- food dehydrator
- parchment paper
- baking sheet
- scoop
- mason jars
If you want to go the easy route, then use pumpkin puree instead of fresh pumpkins. Simply because with the fresh ones, you have to bake first, then scoop out the puree before you can spread the puree on the dehydrator trays. It will take at least 6 hours, in the dehydrator before the dried pumpkin is ready for the coffee grinder. When ground, you can store in an air tight container in a cool dry place for up to 5 years.
You can get the full recipe & instructions on the Practical Self Reliance blog, here…
You can watch the video below on Making Pumpkin Flour…
You can watch the video below on Making Pumpkin Powder, Start to Finish!…
You can watch the video below on Dehydrated Pumpkin…
