Pumpkin powder, also known as pumpkin flour, is a fantastic method to preserve your annual harvest of pumpkins. While freezing pumpkin puree is a common preservation method, it’s not the most space-efficient. Since pumpkins are around 90% water, storing them as frozen puree can take up a lot of room in your freezer. By dehydrating the pumpkin and turning it into powder, you can save on freezer space and have a versatile ingredient ready to use year-round.
In this article, we’ll explain why pumpkin powder is such a great preservation method, how to make it at home, and how to rehydrate it to create fresh puree whenever needed.
Why Choose Pumpkin Powder?
If you’ve ever stored homemade pumpkin puree, you know how quickly it can overwhelm your freezer space. Pumpkin is mostly water, and when you freeze the puree, you’re essentially making large pumpkin ice cubes. This isn’t ideal when freezer space is limited.
By dehydrating the pumpkin, you’re removing the water and leaving behind only the nutrient-rich flesh. Once dried and powdered, the pumpkin’s volume is reduced by about 90%, meaning that pumpkin powder takes up just 1/10 of the space of frozen puree. Plus, you can easily rehydrate the powder whenever you need to use it in recipes.
How to Make Pumpkin Powder at Home
Making pumpkin powder is simple, and it only requires a few tools you likely already have in your kitchen.
Materials Needed:
- Fresh pumpkins (sugar pumpkins work best)
- A sharp knife
- A dehydrator or oven
- A blender or spice grinder
- An airtight storage container
Step-by-Step Instructions:
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