Step 1

Wash pumpkins thoroughly

Step 2

Cut in sections

Step 3

Remove pulp and seeds

Step 4

Place on cookie sheets lined with aluminum foil or silicone baking sheets

Step 5

Bake at 350°F / 175°C for 45-50 minutes until fork tender, do not let them burn.

Step 6

Allow to cook, then remove skin. Set aisde puree to cool

Step 7

Spread puree thinly on dehydrating trays lined with fruit leather sheets or parchment paper

Step 8

Dry at 135°F / 52°C for 10-12 hours

Step 9

Puree should be brittle

Step 10

Condition

Step 11

Store in airtight containers

Step 12

Place pumpkin shards in a blender

Step 13

Blend until smooth powder is formed

Step 14

Pour onto baking sheet and place inside oven that has been warmed to 175F, but turned off

Step 15

Remove after 20 minutes, allow to cool, store in airtight container with desiccant packs