Pumpkin powder is one of the best forms of preserving this humble but tasty vegetable. It weighs nothing, takes very little space and can be added to so many recipes. You can add it to bread, pasta, soup, cake, cookies and ofcourse pancakes! Creamy soups, spicy curries, and even hot drinks. Who doesn’t like a homemade pumpkin spice latte?
I use English pie pumpkins for dehydrating, simply because we have tons of them from our garden. They have dry (i.e. starchy, not watery), sweet flesh with a good, pronounced flavour and sweetness. At the beginning of the harvest season, they are perhaps too dry even for pie, but if left longer, some of the starch will convert to water and sugar, making them better for pies. But they’re perfect for dehydrating.
- Set your Excalibur at 52°C .
- Wash and pat dry the outside of the pumpkins. Cut in half.
- With a spoon, scoop out the seeds and pulp from the centre. Don’t throw away the seeds, you can roast them.
- Cut the pumpkin halves in large slices and place these on a baking sheet face up. Roast them at 175°C in a preheated oven, for about 45min, or until fork-tender.
- Put them in a food-processor (with or without removing the skin, that’s up to you) and blend until perfectly smooth. Add a little bit of water if the pumpkins are really dry.
- Spread the purée on paraflexx sheets and dry them 20 till 24 hours at 52°C until dry and brittle. This took me 24 hours, but it depends on the humidity in the area where you are drying it.
- Let the dehydrated pumpkin leathers rest on the racks for an hour or so to let them cool and to make sure they are very dry.
- Save the crumbled leathers in airtight glass containers for long term storage.
- I have grinded a portion to powder with a coffee grinder and placed them in a spice jar for immediate use in the kitchen.