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Dehydrated Pumpkin – A Pie Recipe

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November 3, 2023 by Homestead Lady 18 Comments

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Pumpkin is a great vegetable to preserve whether you’re overwintering in a pantry, canning chunks or dehydrating chips or pumpkin leather. It’s so versatile in your food storage program! For space saving and ease of use, I  really enjoy dehydrating a lot of my pumpkin harvest. Let me show you how to dehydrate pumpkin AND make a pie out it. 

To Dehydrate Pumpkin

There are two basic methods for dehydrating pumpkin, or any hard-skin winter squash:

  1. Dehydrated Pumpkin Puree
  2. Dehydrated Raw Pumpkin

By the way, did you know that most canned  pumpkin isn’t pumpkin at all? It’s true – read this article from Learning and Yearning on that topic and be the smarty-pants at the table on Thanksgiving. Read this article from Joybilee Farm to learn the merits of other winter squash for feeding your family.

To learn to grow your own winter squash, please visit this article from Small Footprint Family.

Dehydrated Pumpkin Puree

I like both methods and do one or the other based on time and how many kid-helpers I have in the kitchen that day. All of these steps are good to teach to children. The first place to include them is in the preparing of the winter squash – peeling, chopping, laying out on dehydrator sheets. They especially love scooping out pumpkin guts.

To dehydrate cooked pumpkin, or pumpkin puree, use the following instructions:

  1. Wash winter squash and slice in half, removing seeds.
  2. Place face down in a baking dish with 1/2 inch of water in the bottom.
  3. Bake at 350F/177C for 45-60 minutes.
  4. Remove carefully and rest until cool to the touch.
  5. Scrap squash flesh into a bowl and mix smooth with an immersion blender. You may also use your food processor.
  6. Spread onto Paraflex dehydrator sheets to 1/4 inch thickness  – be as precise as you can, especially in the middle.
  7. *Dehydrate at 140F/60C for 3 hours; reduce temperature to 130F/54C for 3-6 more hours.

*Dehydrating times come from Shelle Wells book, Prepper’s Dehydrator Handbook. She’s really inspired me to do more dehydrating this year!

To store dehydrated pumpkin, place in an airtight container out of direct sunlight and heat. With fruits and veggies I usually recommend you store for about a year – after that, flavor and nutrient content can start to suffer. Dehydrated pumpkin can actually last for several years without loss of flavor. It does so well dehydrated!

Dehydrated Raw Pumpkin Strips

To learn how to dehydrate pumpkin pieces, please see the video instructions below.

 

 

How to Dehydrate Pumpkin

  1. Peel and slice winter squash to 1/4 inch pieces. How to Dehydrate Pumpkin l Homestead Lady.com
  2. Place evenly on dehydrator racks and process the same as for 1/4 inch thick puree described above. Dehydrating pumpkin l Homestead Lady.com
  3. Store as above; don’t powder until needed for a recipe.

To Powder Dehydrated Pumpkin:

  1. Loosely place six cups of dehydrated pumpkin into your blender body. Don’t tamp down or pack tightly.
  2. Blend on high, stopping periodically to loosen and cool contents.
  3. Repeat until smooth.

You can use dehydrated pumpkin powder to easily add vegetable to any soup, stew, or casserole. Here are several Savory Winter Squash recipes from Homespun Seasonal Living – see what you can do with your dehydrated pumpkin!

You can also add powdered pumpkin to sweet bread, pancake or homemade pasta recipe. One of my favorite ways to use powdered pumpkin is in these Sourdough Pumpkin Biscuits.

Sourdough Pumpkin Biscuits l A Quick Breads Sourdough Recipe for Using Extra Starter l Homestead Lady.com

To Re-Hydrate Dehydrated Pumpkin:

  1. Place 1/3 cup of powdered pumpkin into a bowl.
  2. Pour at least 2/3 cup of very hot water over the powdered pumpkin and mix well.
  3. Allow the mixture to sit for 15-20 minutes to thicken and soften.
  4. Check texture; add a little more hot water if you think the mixture is too dry for your needs. For the pumpkin pie recipe below, you want a thick mixture -not runny or loose.
  5. Incidentally, to re-hydrate non-powdered dehydrated pumpkin, pour boiling water over the pieces and let stand for about a half hour.

This re-hydrated pumpkin could be used in our Gourmet Pumpkin Marshmallow Recipe! 

pumpkin marshmallows on a tray

Pumpkin Pie Recipe with Dehydrated Pumpkin

I would eat pumpkin custard without the crust but my family prefers it with crust in a traditional pie. Either way, this recipe is delicious! It’s heavy on the spice, so reduce that if you’re not a fan of cloves.

pumpkin pie on a colored cloth

Dehydrated Pumpkin - A Pie Recipe

Learn to dehydrate pumpkin to save space in your pantry. Re-hydrate and powder the dehydrated pumpkin to make any pumpkin recipe, including this delicious pumpkin pie. This is a real food recipe with no evaporated milk or refined sugars.
Print This Recipe Pin This Recipe
Prep Time 10 minutes mins
Cook Time 1 hour hr 15 minutes mins
Cool Time 1 hour hr
Total Time 2 hours hrs 25 minutes mins
Course Healthy Recipes
Cuisine Dessert
Servings 8 servings

Ingredients
  

  • 2/3 Cup Dehydrated pumpkin powdered
  • 1 1/3 Cup Very hot water
  • 1/2 Cup *Sour or home-cultured cream
  • 1 Cup Heavy whipping cream
  • 2 Fresh eggs
  • 3/4 Cup **Raw sugar - coconut Rapadura or Sucanat are all fine, too
  • 2 tsp. Cinnamon
  • 1 tsp. each of Nutmeg and cloves

Instructions
 

  • Preheat the oven to 425F/218C.
  • Place powdered pumpkin into a glass bowl and add hot water. Allow to sit and plump for 15-20 minutes while you mix the other ingredients.
  • Place all ingredients into your blender, or into a bowl to blend with an immersion blender. May also use a hand-mixer.
  • Blend or mix well. Add in pumpkin and blend well.
  • Pour into the prepared crust and bake at 425F/218C for 15 minutes. Reduce the temperature to 350F/177C and bake for further 50-55 minutes.
  • If you like eating it hot and don't mind a slightly wobbly texture, let the pie rest for 10 minutes and dig in. If you'd like a firmer set, let the pie cool on the counter or in the fridge for an hour.

Notes

*If you don't have sour or cultured cream, make up the difference with more heavy cream.
**If you want to use maple syrup instead of granulated sugar, start at 1/2 cup. Add more a few tablespoons at a time until you reach desired sweetness.
Tried this recipe?Let us know how it was!

Pumpkin Pie Crust

For pie crust, I use the recipe in Alana Chernilla’s book, Homemade Pantry. It is, hands down, the best pie crust recipe I’ve ever tried. You only need flour, salt, butter, and vinegar.

However, I know lots of great bakers; Attainable Sustainable shares her grandmother’s yummy recipe for Pie Crust with Butter here.

Do you have a pie crust tip for our readers? Feel free to leave it in the comments below and I just might include it in the article!

It goes without saying that pumpkin goes hand in hand with this season and it’s glorious holidays. For more holiday inspiration on the homestead be sure to pick up your copy of our newest book, Homestead Holidays. With crafts, recipes, information, traditions from around the world and practical advice for making merry for every homestead family, there’s bound to be something you need this holiday season in Homestead Holidays!

—>>>Pin for Later<<<—

 

dehydrated pumpkin in a dish, pumpkin pie

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Filed Under: Fall Foods & Preservation, Healthy Recipes Tagged With: Book Review, Fall Crafts & Projects, Food Preservation, Gardening, Healthy Treat, Home Storage and Preparedness, Homemade, Homestead Holidays, Homestead Traditions, How to Homestead, Hygge, Kid Cooking, Seasonal Food

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Reader Interactions

Comments

  1. Sylvia Cissi Kennedy Jacobus says

    September 21, 2020 at 2:01 am

    Any ideas on recreating a pumpkin baking mix like Kristen only I want to use my organic flour and no chemicals

    Reply
    • Homestead Lady says

      September 22, 2020 at 1:22 pm

      Oooh, you’ve inspired me! The only thing I could find online included only pumpkin pie spice, but I would seriously love to include dehydrated pumpkin. Let me fiddle with some things and I’ll get back to you. If you come up with something, I’ll have you write a guest post for me! Now I really, really want pumpkin pancakes!

      Reply
  2. Kaylee says

    September 22, 2020 at 3:12 pm

    Oh my goodness this is genius! It would be so much easier to store than frozen puree and so easy to add t recipes and even coffee! Definitely doing this! Thank you!

    Reply
    • Homestead Lady says

      September 29, 2020 at 1:26 pm

      It works well in hot chocolate, too, in case you need to add cocoa into the mix of yum!

      Reply
  3. Vladka says

    September 22, 2020 at 6:14 pm

    for the first time I came across this idea and I love it. It also come at the right time when shops are full of pumpkins for discounted prices so I am going to do this week!!! Thanks

    Reply
    • Homestead Lady says

      September 29, 2020 at 1:26 pm

      So glad you found it useful – I hope you get great deals!

      Reply
  4. Rachael says

    September 22, 2020 at 7:02 pm

    5 stars
    This is so cool! I love the idea of dehydrating pumpkin and certainly have never tried it. It seemed like a great item to have stored for long-term use and like it’d add a lot of flavor!

    Reply
    • Homestead Lady says

      September 29, 2020 at 1:26 pm

      It is a great item to have on hand! This year, I’ve run out of canning jars so the rest of the pumpkin is getting dehydrated regardless. It’s so much lighter and smaller to store when it’s dehydrated!

      Reply
  5. Christine malzahn says

    October 17, 2020 at 11:57 pm

    4 stars
    I just picked up a dehydrator at the thrift store ($7.99!) So far I’ve dried mushrooms and green bell peppers.
    Can’t wait for the after Halloween sales on pumpkins!

    Reply
    • Homestead Lady says

      October 24, 2020 at 10:07 pm

      That’s an amazing blessing – go you! Pumpkin is SO handy to have on hand – and so much lighter than when you can it!

      Reply
    • Mar says

      November 3, 2020 at 7:13 pm

      Try dehydrating greens (collard, kale work well). I cut up and take out the main stem, then dry at 125F until crispy and dry. Throw into soups, stews, almost anything!

      Reply
      • Homestead Lady says

        November 7, 2020 at 6:25 pm

        Aren’t dehydrators just the greatest tools in the kitchen?! Thank you for the tip!

        Reply
      • Linda J Viderman says

        November 26, 2021 at 4:11 am

        dandelions are great for dehydrating too – and free- I added a bit of dehydrated dandelion powder to my potato salad recipe and my husband said it was the best potato salad he ever ate — also great in homemade noodles, breads, soups, etc. — has an earthy aroma and flavor —

        Reply
        • Homestead Lady says

          November 26, 2021 at 3:43 pm

          Very true! There are so many ways to incorporate dehydrated veggies and greens – and then sneak them into foods to increase nutrition! Thank you for sharing your dandelion suggestion.

          Reply
  6. Susan says

    November 9, 2021 at 12:05 pm

    This is absolutely genius! Who would have thought that you could make a pie from powdered pumpkin. I can’t wait to try this.

    Reply
    • Homestead Lady says

      November 9, 2021 at 5:12 pm

      So glad it was helpful! I love it because it keeps the pie from getting too wet. I have a freeze dryer now and want to powder that pumpkin to see if it improves the quality even more.

      Reply
  7. Noelle C says

    September 3, 2024 at 8:25 am

    Could I use regular yogurt that I make at home for the culture cream portion?

    Reply
    • Homestead Lady says

      September 3, 2024 at 6:42 pm

      Yes, you sure can as long as its full fat! It won’t be quite as creamy and, therefore, might have a slightly different texture, but it will still be tasty and I doubt you’ll even notice the difference.

      Reply
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