Terry White posted this. I thought it worth sharing.
Instead of canning pumpkin and using up my low supply of canning jars, I dehydrated over 100 pumpkins. I can get 20 pie pumpkins into a quart-size jar. Canning would hold 1-1.5 pumpkins per quart jar. Huge difference, eh?
What I do is:
Wash whole pumpkin in soapy water and rinse.
Cut in half and remove the seeds.
Cut out the stem with a V cut and the bottom in the same manner.
Bake cut side down on a lined cookie sheet until a knife inserts easily.
Remove from oven and let cool.
Thinly slice the pumpkin and place in the dehydrator at 160 degrees until completely brittle.
Pulverize in a blender or coffee grinder
Once pulverized, place thinly and evenly on a cookie sheet and place in a 200-degree oven for about 30 min to remove all the moisture.
Place in sterilized, dry jars.
It will keep indefinitely.
To rehydrate, I measured 4 parts boiling water to 1 part dehydrated powder.