Did you know that I love my dehydrator? I mean really, truly love it?
We had a blast carving pumpkins at Hallow’een, but there was no way that I would let them go to waste. I mean, gnocchi, pumpkin cinnamon buns, pumpkin butter etc… How can I not make all of those?
However, pumpkin purée takes up so much space and I desperately need to unfrost my deep freezer. So I wondered… can I dehydrate it? Well… Of course I can!!!
cut the pumpkin in half and place it face down (or face up if it carved 😉 ) in a pan and bake at 350 until tender… (you can also do the same with any other squash)
(Xavier’s Pumpkin grew a chin in the oven…)
The peel will be very easy to just peel off… so do that and place the purée on your dehydrator tray and follow your dehydrator’s instructions for veggies.
I found that the easiest way it to first put it on a non stick paper on the tray first and then when it is half way done flip it onto the tray so that it can dry completely. You don’t really have to do it, but If you skip this step it will stick inside the little holes of the tray and it will be time consuming to clean up…
Tear the dehydrated purée into pieces and place in the blender and process…
What you get is a crushed dehydrated pumpkin…
See that jar? That is actually 5 pumpkins worth 🙂
To rehydrate, use 1/4 cup of powder with 1 cup of boiling water. Let sit and cool before using in a recipe 🙂
and don’t forget to do those seeds too!
I want one I want one
So cool. I recently learned you can dehydrate tomatoes and save the powder to use like you do with the pumpkins. Found you via a Google search.
hmmm… I will have to experiment with tomato a bit more… I make sundried tomatoes with pieces and I have dehydraed tomato sauce before but it was more like a leather then dried enough to powder. Maybe I would need to leave it longer. Thanks for stoping by and the idea!
Am trying to dehydrate my pumpkins with a charcoal oven i have never done it before so i will let you know how it goes, thanks for the step by step process.