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.
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!