Ingredients:

  • 1 medium pumpkin (about 2-3 pounds), pie pumpkin (sugar pumpkin) preferred
  • OR 1 (15-ounce) can pure pumpkin puree

Instructions:

  1. If using fresh pumpkin: Preheat oven to 200°F (95°C). Wash the pumpkin. Cut in half. Scoop out seeds and stringy bits. Peel the pumpkin (optional). If using canned pumpkin: Skip to step 3.
  2. If using fresh: Cut pumpkin into 1/4-inch (6mm) thick slices. Arrange pumpkin slices in a single layer on a baking sheet lined with parchment paper or a silicone mat. Bake for 3-8 hours, or until completely dry and leathery. Check and flip the slices halfway through.
  3. If using canned: Spread the canned pumpkin puree thinly and evenly on a parchment paper or silicone mat lined baking sheet. Bake at 170-200°F (75-95°C) for 3-4 hours, or until completely dry and brittle.
  4. Let the dried pumpkin cool completely. Break the dried pumpkin into smaller pieces.
  5. Using a food processor or blender: Pulse the dried pumpkin until it forms a fine powder. Using a spice grinder: Grind the dried pumpkin in small batches until a fine powder is achieved.
  6. Sift the powder through a fine-mesh sieve to remove any larger pieces. Regrind the larger pieces.
  7. Store the pumpkin powder in an airtight container in a cool, dark place for up to 6 months.