How to Make Pumpkin Flour From Scratch

As the name suggests, pumpkin flour is nothingĀ  more than pumpkin powder that has been obtained from dried pumpkins. Pumpkin flour originated in Mexico but nowadays it is more popular in Japan and various other Asian countries, as compared to any other region in the world. It is rich in minerals and vitamins, and also has several medicinal benefits.

While there are different varieties of commercially prepared pumpkin flour available in the market, you can also make your own homemade pumpkin flour; simply dry a pumpkin, crush it into powder, and your homemade pumpkin flour is ready. Pumpkin flour is usually used to add flavour and nutrients to baked goods, such as breads and pancakes, but you can also use it as a substitute in just about any recipe that involves flour.

Things Required:

– Pumpkin
– Potato peeler or sharp knife
– Steaming tray
– Cutting board
– Dehydrator
– Food processor


  • 1

    Take fresh, fully ripe pumpkins, thoroughly wash them from the outside, and allow them to dry completely. If you want to make a large batch of pumpkin flour, use several small pumpkins rather than one large, over-ripe pumpkin.

  • 2

    Once they are dry, cut the pumpkins in half, and scoop out and discard all the seeds and strings.

  • 3

    Next, remove the skin of the pumpkin. If your pumpkins are soft shelled, use a potato peeler to peel off their skins; however, if the skin is hard, use a sharp knife to remove it.

  • 4

    Cut out the stem and blossom end, and slice the pumpkins into thin slices that are 2 to 3 inches long.

  • 5

    Place the pumpkin slices on a steaming tray, and set it over simmering water to steam them thoroughly.

  • 6

    Cover the steaming tray and let the pumpkin slices cook until they start to soften. Then, remove them from the top of the simmering water and allow them to cool.

  • 7

    Once they are cool enough to handle, set the slices on a dehydrator tray, and dehydrate until the moisture has been completely removed. This may take several hours, depending upon the nature of your dehydrator. If you do not have a dehydrator, set the slices on a cookie sheet, and place them in an oven set to low or warm.

  • 8

    Once the pumpkin slices are completely dry, place them in a food processor and grind them until you obtain a flour-like texture.

  • 9

    Your homemade pumpkin flour is now ready; store it in a dry, airtight jar, and keep it in a dry, cool location.

Leave a Reply

Your email address will not be published. Required fields are marked *

− 3 = six