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Learning how to dehydrate pumpkin puree is really easy and if you like to eat pumpkin treats all year round dehydrating pumpkin is the perfect way to store it.
Turning pumpkins into dehydrated pumpkin powder is a great way to add the flavor of pumpkin to your recipes without having to deal with using up a whole can of pumpkin.
You won’t believe how little space a pumpkin takes up once you have dehydrated it and turned it into homemade pumpkin flour too.
An average-sized pie pumpkin turns into 2 1/2 cups of pumpkin puree and after dehydrating and turning into powder it just fills a 4oz (250ml) mason jar. That really saves on storage.
How To Dehydrate Homemade Pumpkin Puree
1. Prepare Pumpkins For Cooking
Wash and dry your pie pumpkin, next you need to cut the pumpkin in half.
Using a heavy chefs knife cut into the pumpkin from one side of the stem and down to the bottom. Rotate the pumpkin and cut from the other side of the stem to the bottom.
Hold the pumpkin from the bottom and pull the sides apart, this will help to separate the pumpkin from the stem.
If any stem remains on the pumpkin you can simply cut it off.
Scrape out the seeds and strings from your pumpkin and set them aside. The seeds are great for roasting.
Place the pumpkin halves cut side down onto a baking tray lined with parchment paper or a roasting pan with 1-2 cups of water in the bottom.
Bake until the flesh is tender, about 45 to 60 minutes.
Remove from the oven and when the pumpkins are cool enough to handle scoop out the flesh.
Puree it in your food processor, then spread the pumpkin puree out onto your dehydrator trays lined with a non-stick sheet or parchment paper.
Spread the puree out until its 1/4 inch thick, taking care to make sure the middle isn’t thicker than you think or it will take longer to dry.
I love using my Excalibur dehydrator with its large trays I can dehydrate a lot of pumpkins and save time instead of running multiple batches over a week.
Place the dehydrator trays into your dehydrator and dehydrate at 125F for 12 to 14 hours.
I find the simplest way to do this is to put the pumpkin puree in my dehydrator just before I go to bed. Then in the morning peel off the sheets of pumpkin puree and flip them over.
Then put them back in the dehydrator for a few hours to make sure the underside gets fully dried.
All together this takes about 12 hours for me to reach the stage where the pumpkin puree is brittle.
At this stage, you can break it into chunks and store in an airtight container or make pumpkin powder from it.
How To Dehydrate Canned Pumpkin
Did you find a good deal on canned pumpkin at the store? Dehydrating them is a great way to save on space.
Spread the pumpkin puree onto a non-stick dehydrator tray or parchment paper until it’s about 1/4 inch thick.
Place the trays in the dehydrator at 125F for 6-12 hours. Store-bought pumpkin puree is often thicker than homemade puree. The less juice in the puree will help it to dry faster but it will still depend on the humidity in your home.
Halfway through the drying process, flip the pumpkin over so the underside dries out evenly.
You can tell the pumpkin is fully dried when it is stiff and cracks when you try to bend it.
Break into pieces and store in an airtight container or turn into pumpkin powder.
How To Powder Dehydrated Pumpkin (Pumpkin Flour)
Break up pieces of dehydrated pumpkin and place it into a food processor or coffee grinder.
Both options work well but a coffee grinder will give you a finer powder faster and without the need to do much if any sifting.
If you are using a food processor place the pumpkin chunks into it and turn it on high and blend until smooth.
Then pour the powder into a fine-mesh strainer to sift the fines from the courser flakes. Reprocess the coarse bits until you are left with a nice fine powder.
I love to turn my dehydrated pumpkin into powder but this stage is optional.
I find it easier to store and faster to rehydrate but if you don’t have a food processor, blender, or coffee grinder to do the job it’s completely fine to leave the pumpkin in larger chunks.
How To Rehydrate Dehydrated Pumpkin Powder
Rehydrating pumpkin powder is very easy. Use a 4 water to 1 pumpkin powder ratio to rehydrate the amount you need.
For 1 cup of rehydrated pumpkin puree, place 1/4 cup of pumpkin powder in a bowl or measuring cup and pour 1 cup of very hot water over top. For 2 cups of pumpkin puree use 2 cups water and 1/2 cup pumpkin powder.
Let it sit for 20-30 minutes, then give it a stir.
It’s ready to use when it’s fully rehydrated and no dry lumps remain. The finer your pumpkin powder is the faster it will rehydrate.
What Temperature And How Long To Dehydrate Pumpkin Puree?
You will find there are many options and opinions about how to dehydrate pumpkin or pumpkin puree. I prefer to use a lower temperature of 125F for a longer time of about 12 hours.
I prefer to use a lower temperature for a longer period of time simply because I like how the final product turns out better. When dehydrated at a higher temperature it comes out darker.
But if you need to speed things up you can increase the temperature to 140F for 6 to 10 hours.
Remember that the final drying time will depend on the humidity of your home.
How To Use Pumpkin Powder
Pumpkin powder also called pumpkin flour has many uses. The simplest is to rehydrate the pumpkin powder to use as pumpkin puree in your recipes.
But you can also add it to smoothies, add to your favorite dips, or sprinkle into pasta.
Don’t have time to dehydrate it right now? Freezing pumpkin puree is a great option too!
12 hours 15 minutes
Dehydrating Fresh Pumpkin Puree
- Preheat your oven to 350F.
- Wash and dry your pumpkin, trim a slice off the bottom if it doesn’t sit steadily on the cutting board.
- Insert a heavy chefs knife straight into the top next to one side of the pumpkin stem and cut down the side to the bottom. Turn and repeat on the other side until the pumpkin is sliced through the bottom.
- Stick your fingers into the bottom of the pumpkin and pull the halves open, this will cause the pumpkin stem to come off as the pumpkin halves break apart. If any stem remains simply trim it off.
- Remove the seeds and pulp from the pumpkin.
- Place cut side down in a baking dish with 1-2 cups of water in the bottom or on a parchment-lined baking sheet.
- Bake until the flesh is tender, 45 to 60 minutes.
- Remove from the oven and let cool until easy to handle.
- Scoop up pumpkin flesh and puree in your food processor.
- Line your dehydrator tray with parchment paper or a non-stick dehydrator mat and spread to 1/4 inch thick.
- Place into the dehydrator and set it to 125F, for 12 to 14 hours or overnight.
- In the morning turn the pumpkin over to let the underside fully dry for another few hours.
- Break the pumpkin into chunks and store in an airtight container, or process into powder.
Dehydrating Canned Pumpkin
- Spread your canned pumpkin puree onto a dehydrator tray lined with parchment paper or a non-stick dehydrator mat. Try to keep it to 1/4 inch thick.
- Place the dehydrator trays into the dehydrator and set the temperature to 125F. They will take 6 to 12 hours to fully dry depending on the humidity of your home.
- Halfway through flip the pumpkin over so the underside can dry.
- When done break into pieces and store in an airtight container or process into powder.
How To Make Pumpkin Powder (Flour)
- Break pieces of dehydrated pumpkin and place it into a food processor. Blend on high until smooth stopping to stir occasionally. Optionally using a coffee grinder you keep for processing dehydrated powders will give you a finer product.
- Pour the powder into a fine-mesh strainer and sift over a bowl to separate the coarse bits from the fine powder. Reprocess the coarse parts if desired.
- Store dehydrated pumpkin powder in an airtight container.
To rehydrate dehydrated pumpkin use a 4 part hot water to 1 part pumpkin ratio.
- 1 cup hot water to 1/4 cup pumpkin powder = 1 cup pumpkin puree.
- 2 cups hot water to 1/2 cup pumpkin powder – 2 cups pumpkin puree.
One 3 1/2 pound pie pumpkin yields about 2 1/2 cups of pumpkin puree. After dehydrating it will just fill a 4 oz (250 ml) mason jar.
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Kim Mills is a homeschooling mom of 6 and lives on an urban homestead in Ontario, Canada. Blogging at Homestead Acres she enjoys sharing tips to help you save money, grow and preserve your own food.