We’ve harvested the winter squash and pumpkins.
FIFTEEN Pumpkins to be exact.
Not too shabby considering the teeny space my kids refer to as ‘the farm’ while rolling their eyes.
Most years I have pureed my pumpkins and then frozen them.Â It’s a great technique.Â But with using this year’s pumpkins in Parker’s blenderized diet I wanted an option that made blending time a little bit easier.
Enter the newest love of my life…….my dehydrator.
First, I cut and gutted my pumpkin.
Next I placed both halves of the pumpkin in a pan with a small amount of water to help them steam.
When the pumpkins are done they scrape out of the shells really easily. I didn’t need to actually puree these. I just stirred them really well. This is where you could put the pumpkin in a bag and freeze it.
This is about half of the pumpkin plopped on the dehydrator tray.
I covered the pumpkin with a sheet of parchment paper and rolled it out. When dehydrating you want to make sure everything has a pretty even thickness.
Except I made a rookie mistake.
I rolled this stuff out WAY TOO THIN.
So thin that…..
……when it was dehydrated, trying to remove it from the tray was a giant pain in the patoot.
I put all the dehydrated pieces into a canning jar. Later I’ll put them all into the VitaMix and blend them into a powder. That will make it much easier to measure out a serving for Parker’s blenderized diet.
And did you know that making a pie from dehydrated pumpkin powder is pretty easy?
But let me link to you a pro to show you how.
I’ll be be spending some time at her site picking up some times on how to better dehydrate pumpkins.
Cause, in case you don’t remember, I still have 14 more of the suckers to put up.