Freeze Dried Pumpkin Powder (Made from Scratch)
Freeze dried pumpkin powder is a perfect alternative to pumpkin puree. We use it in homemade pumpkin pancake mix, pumpkin cookies, and anywhere you would use homemade pumpkin puree. It’s a space saving way to preserve pumpkins long term.
Why You’ll Love This Recipe
- Shelf stable. It won’t take up space in your freezer.
- Great for using in premade baking mixes.
- One ingredient. Pumpkin and thats it!
- More nutritious. There is no heat processing after cooking the pumpkin so it’s more nutritious than canned pumpkin puree.
Ingredients
This is a one ingredient recipe. All you need is pumpkins, knowledge of how to use a freeze dryer, and a freeze drying machine. If you want really smooth pumpkin puree, you’ll need a blender too!
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Pumpkins– For best taste and texture, use a pie pumpkin or similar. We like to grow a variety called Long Island Cheese. Don’t use a Jack-O- Lantern type pumpkin for this recipe, they are stringy, dense, and not very sweet.
How to make freeze dried pumpkin powder
STEP 1 Slice whole pumpkins in half (hamburger style) and scrape out seeds and strings.
STEP 2 Place pumpkins flesh side down, skin exposed on baking sheets lined with parchment paper.
STEP 3 Bake at 350ºF for 60-90 minutes, depending on the size of the pumpkin.
STEP 4 Allow to cool, then scrape out pumpkin and put into a blender. Alternatively, you can skip blending but the rehydrated pumpkin will not be smooth.
STEP 5 Place on freeze dryer trays lined with parchment paper or silicone mats.
STEP 6 Pre-freeze or place directly into the freeze dryer. Freeze dry. When the cycle is complete, check for dryness. If all trays are dry, remove from the freeze dryer.
STEP 7 Crush pumpkin into a fine powder. There are several options for crushing freeze dried pumpkin. You can use a blender, a food processor, a mortar and pestle, a potato masher, or even use your hands.
STEP 8 Place in jars or storage containers. For maximum freshness, vacuum seal jars or put an oxygen absorber in the container you are using.
How to Rehydrate Freeze Dried Pumpkin Powder
Most recipes don’t ask specifically for pumpkin powder as an ingredient. Instead, pumpkin puree is the necessary ingredient.
To rehydrate pumpkin powder and create pumpkin puree, add 1/4 cup pumpkin and 1 cup warm water in a bowl. Stir and allow to sit for at least 30 minutes. It makes about 1 cup of pumpkin puree.
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If you have the time, allow to sit in the refrigerator overnight before using. This makes for the perfect, thick consistency.
Recipe FAQ’s
Pumpkin is a very thick consistency and therefore it’s difficult for it to all dry perfectly. When it says the freeze drying process is complete, press “More Dry Time” and let the cycle run all the way through.
Alternatively, you can put portions of the pumpkin that haven’t dried all the way in a dehydrator (if you have one) to finish drying.
As a preventive measure, the pumpkin will dry more evenly if it has been blended before freeze drying.
Yes! The pumpkin dehydrates very well. Follow all the steps above but instead of placing in the freeze dryer place in a dehydrator on mats to dry.
Yes. You can freeze dry canned pumpkin puree that is purchased from a store.
Tips & Tricks
- Ideal storage conditions are the key to long lasting pumpkin powder. Store pumpkin powder an airtight container that has been vacuum sealed or has an oxygen absorber. Light will fade the pumpkin powder so store it in a cool, dark place if possible.
- You can use pumpkin powder in any recipe where you would use pumpkin puree. All you need to do is rehydrate it first. Add a heaping 1/4 cup (about 20 grams) pumpkin powder and 1 warm water to make 1 cup of pumpkin puree. Allow the water and pumpkin mixture at least 15 minutes to fully rehydrate.
Other Freeze Dried Recipes
- Freeze Dried Cranberries Recipe
- Freeze Dried Sweet Potato Chips
- How to Make Freeze Dried Pizza Sauce
If you made this Freeze Dried Pumpkin Powder or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the comments below. Thanks for visiting!
Ingredients
- 15 lbs Pumpkins
Instructions
- Slice whole pumpkins in half (hamburger style) and scrape out seeds and strings.
- Place pumpkins flesh side down, skin exposed on baking sheets lined with parchment paper.
- Bake at 350ºF for 60-90 minutes, depending on the size of the pumpkin.
- Allow to cool, then scrape out pumpkin and put into a blender. Alternatively, you can skip blending but the rehydrated pumpkin will not be as smooth.
- Place on freeze dryer trays lined with parchment paper or silicone mats.
- Pre-freeze or place directly into the freeze dryer. Freeze dry. When the cycle is complete, check for dryness. If all trays are dry, remove from the freeze dryer.
- Crush pumpkin into a fine powder. There are several options for crushing freeze dried pumpkin. You can use a blender, a food processor, a mortar and pestle, a potato masher, or even use your hands.
- Place in jars or storage containers. For maximum freshness, vacuum seal jars or put an oxygen absorber in the container you are using.
Notes
- 15lbs of pumpkin is about the right amount to make four medium size freeze dryer trays. Feel free to adjust the amount of pumpkin as needed to fit the size freeze dryer you have.
- To rehydrate pumpkin powder and create pumpkin puree, add 1/4 cup pumpkin and 1 cup warm water in a bowl. Stir and allow to sit for at least 30 minutes. It makes about 1 cup of pumpkin puree.
- Don’t use a Jack-O- Lantern type pumpkin for this recipe, they are stringy, dense, and not very sweet.
- To rehydrate pumpkin powder and create pumpkin puree, add 1/4 cup pumpkin (about 20grams dried) and 1 cup warm water in a bowl. Stir and allow to sit for at least 30 minutes. It makes about 1 cup of pumpkin puree. If you have the time, allow to sit in the refrigerator overnight before using. This makes for the perfect, thick consistency.
