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Wash pumpkins thoroughly
Cut in sections
Remove pulp and seeds
Place on cookie sheets lined with aluminum foil or silicone baking sheets
Bake at 350°F / 175°C for 45-50 minutes until fork tender, do not let them burn.
Allow to cook, then remove skin. Set aisde puree to cool
Spread puree thinly on dehydrating trays lined with fruit leather sheets or parchment paper
Dry at 135°F / 52°C for 10-12 hours
Puree should be brittle
Store in airtight containers
Place pumpkin shards in a blender
Blend until smooth powder is formed
Pour onto baking sheet and place inside oven that has been warmed to 175F, but turned off
Remove after 20 minutes, allow to cool, store in airtight container with desiccant packs