How to Dehydrate Pumpkin + Make Your Own Pumpkin Pie Smoothie

Mom with a PREP | Love pumpkin and want to use it all year long? Learn how to roast, puree, dehydrate, rehydrate pumpkin + a make your own pumpkin pie smoothie recipe!

If ever you wanted to make your own pumpkin puree, it’s super easy, and you can dehydrate it for long-term storage.

How to make Roasted Pumpkin Puree

  • Cut pumpkin in halves or fourths (you can use any pumpkin or gourd, but sugar pumpkins have the sweetest taste, though I use small jack-o-lantern pumpkins as well)
  • Clean out pulp and seeds (save the seeds for roasting! Just soak them in a salt water bath, dry then throw in a 400F oven for 10 min)
  • Place pumpkin pieces  cookie sheet (line with parchment paper if you want to help with the mess)
  • Roast at 400F for about 30-45 min (this will depend on how large your pieces are. Begin checking at the 30 min mark. If you can stick a knife in easily, it’s done)
  • Remove from oven and place on cooking rack for about an hour to cool (the flesh can retain a lot of heat!)
  • Remove the skin that’s easy to take off now
  • Throw flesh into your mixer. I use a stand mixer that can take large quantities, but you can also use your blender or a hand-mixer
  • Blend until absolutely smooth.
At this point, you can freeze the puree (I freeze in 1 C quantities in zip top bags and then throw those bags together into a larger zip top freezer bag) or you can dehydrate it!

Dehydrate Pumpkin you say?

Sure! It’s super easy and takes up so much less space than buying cans of pumpkin puree or trying to keep all of your long-term storage in the freezer.

  • Spread your pumpkin puree on sheets in your dehydrator (this is where you’ll want to use parchment paper, the fruit leather sheets that come with your dehydrator or as a quick tip – buy some plastic cutting board sheets from the dollar store and cut them to fit your machine! Once you’ You will be able to then dehydrate it when the time comes to use for making everything you wanted pumpkin puree for in the first place!
  • Set your dehydrator to your fruit / veg setting – I usually do it at around 135-140 overnight. You’ll want to make sure the puree has fully dehydrated and is crisp and brittle. You can remove those parts and continue dehydrating any part that might still be gummy or dark for awhile longer.
  • Grind all of your pumpkin bits in the blender. Make sure you get it all ground to a fine powder, you don’t want chunks of the dried stuff in it.

To rehydrate, use a 4:1 ratio of water : pumpkin powder and allow it to sit for 20-30 minute to fully rehydrate. Use puree as normal!  (about 1/2 C powder to 2 C water makes a little over 2 C pumpkin puree.)

Alternatively, you can just cut up your pumpkin into slices, slivers or chunks and dehdyrate them that way, but I prefer just roasting and pureeing because it takes less work for me (and you don’t have to peel and cut up those hard pumpkins – it’s so much easier after roasting).

Looking for a dehydrator that’s affordable? Check out my Dehydrator on a Budget Review here!

A word of caution. Please don’t can your pumpkin puree. It is too dense to properly can without risking food poisoning. You may can chunks of pumpkin, but save the puree for freezing or dehydrating.

101 Dehydrating Recipes & Tips from Mom with a

Want to see the process in action?

The BEST way to show you is through this video by Bexar Prepper:

She shows you how to then rehydrate the pumpkin puree to use in recipes!

Now – do you want to make an incredible smoothie with that new pumpkin puree you’ve just made?



  • 1/2 cup pumpkin puree
  • 1/2 frozen ripe banana
  • 3/4 C yogurt or greek-style yogurt  (I strain my store-bought yogurt to make it more like a greek-style)
  • 1 tbsp pure maple syrup or honey
  • 1/2 tsp pumpkin pie spice
  • 1/4 tsp vanilla extract
  • handful of spinach (I prefer spinach over kale in this particular recipe because the kale flavor can overpower quickly)
  • 1 cup  ice

Place ingredients into your blender (I tend to put liquid into the bottom first to give the blender something to work with then add the big chunks) and blend away! you could add a dollop of sweetened yogurt to the top to make it look like a pumpkin pie in a glass..and sprinkle some graham cracker crumbs around for a bit of fun. It’s SO amazingly yummy!

The Self Sufficient HomeAcre

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  1. says

    I bought a pumpkin that’s not overly large, just to have sitting on my counter. I haven’t cut into it for Halloween, but was wondering if it would work for this. I remember cooking and canning the pumpkin years and years ago, and then recently read that there are “pumpkin pie” pumpkins that are much smaller. Anyway … would love to use your directions for this one. What do you think?

    • momwithaprep says

      Yes ma’am! Sure would. Sugar pumpkins and ‘pumpkin pie’ pumpkins are just a little sweeter than the average variety, which is why most folks will say to use those, but we use the regular jack o lantern pumpkins just fine :)

  2. Jennifer M says

    i have been dehydrating pumpkin for a couple of years….. made “flour” from shredded pumpkin and then milled it into the flour/powder…. use it in dog treats….. you can also cut strips and dehydrate them for awsome treats for a dog too…..

    • momwithaprep says

      It should work! I’ve never tried it to tell you that it does, but because they’re in the same family, it should. You could also just dehydrate in strips/chips or chunks if you’re more comfortable with that.

  3. Carolyn says

    Thank you I am liking your blog/website. Am also starting to get together a pantry in order to not to have to rely on the market supply. And hopefully safer.

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