Fall is apples and pumpkins so I’m doing pumpkins for pie!
This is a great thing for storage because if you’re busy this can be done in easy steps!
First take your pumpkins OR yellow neck squash and bake them till very soft. You can do this in the oven or in a pressure cooker when you get home from work cause when their done you have to let them cool so you can touch them which means letting them sit overnight . Then you cut them open and scoop out the “meat” and place on the silicone lined dehydrating sheet and dehydrate- overnight. Then take the dehydrated squash or pumpkin and blend it to powder and store. To use take 1/2 cup powdered pumpkin or squash and rehydrate with 2 cups boiling water. Let soak for 20 minutes, stir and let cool.
Once cool place in blender and add 1 can sweetened condensed milk, 2 eggs ,( 1 cup sugar, I did not use this but in other videos for dehydrated squash they say to use it, mine was sweet enough without it ) and spices ( either 1 Tbl. Pumpkin pie spice OR a mixture of 1/2 t. Ginger, 1/4 t. cloves, 1/2t. salt, 1/4 t. nutmeg , 1t. Cinnamon)
I forgot to mention the sugar in the video…sorry.
Bake at 425 degrees for 15 minutes then drop to 350 degrees for 45 minutes.
Hope you enjoy!