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Pumpkin flour -RECIPE-

       Pumpkin flour, made by grinding up dried pumpkin slices, can be used along with regular wheat flour to add moisture, color, and extra value to baked goods.

       Prepare the pumpkin for drying (cut in 1/4 inch strips and steam blanch for 2-3 minutes.) Dry at 140 F for 2-3 hours, and at 130 F until dry. Then, pasteurize it in the oven, at 175 F for 15 minutes, or 48 hours in the freezer. Pulverize them in a blender. Store the flour in airtight containers in a cool dry place, or in the freezer. Keep the flour 2 months max. This flour can replace weat flour in cookies, pie crust, cakes, muffins, pancakes, etc.