Drying pumpkin is a great learner or beginner project, it is hard to mess it up. You can either cook up and puree fresh pumpkins or use canned. If you go the canned route I suggest using brand Farmers Market Organic Pumpkin. Unlike traditional brands, it is a true puree and great tasting. It can be found in many grocery stores, at this time of year. Amazon though is often the best buy – and is currently less per can than non-organic is!
To dry a 15 ounce can:
Line a dehydrator tray with parchment paper, cut to fit the tray. Stir the pumpkin until smooth, then spread on the lined tray. I find an offset spatula works well, the small ones that are used for frosting cupcakes. Spread it evenly across the tray.
Dry at 135°. After a couple of hours (3 or so) check on the pumpkin. It will have shriveled up into a broken bark appearance. Break up any big pieces to help with the drying. Once it is dried, let cool (mine took about 6 hours). Then process into a powder using a spice grinder or a powerful blender (I use my Vitamix’s dry container). Once powdered let settle, then transfer to an airtight container.
Can be used however one desires, a teaspoon or so in a recipe will give a nice flavor and extra nutrition. Especially good added to mashed potatoes and thick soups and as well red pasta sauces.