Preheat your oven to 350F.

Wash and dry your pumpkin, trim a slice off the bottom if it doesn’t sit steadily on the cutting board.

Insert a heavy chefs knife straight into the top next to one side of the pumpkin stem and cut down the side to the bottom. Turn and repeat on the other side until the pumpkin is sliced through the bottom.

Stick your fingers into the bottom of the pumpkin and pull the halves open, this will cause the pumpkin stem to come off as the pumpkin halves break apart. If any stem remains simply trim it off.

Remove the seeds and pulp from the pumpkin.

Place cut side down in a baking dish with 1-2 cups of water in the bottom or on a parchment-lined baking sheet.

Bake until the flesh is tender, 45 to 60 minutes.

Remove from the oven and let cool until easy to handle.

Scoop up pumpkin flesh and puree in your food processor.

Line your dehydrator tray with parchment paper or a non-stick dehydrator mat and spread to 1/4 inch thick.

Place into the dehydrator and set it to 125F, for 12 to 14 hours or overnight.

In the morning turn the pumpkin over to let the underside fully dry for another few hours.

Break the pumpkin into chunks and store in an airtight container, or process into powder.

Spread your canned pumpkin puree onto a dehydrator tray lined with parchment paper or a non-stick dehydrator mat. Try to keep it to 1/4 inch thick.

Place the dehydrator trays into the dehydrator and set the temperature to 125F. They will take 6 to 12 hours to fully dry depending on the humidity of your home.

Halfway through flip the pumpkin over so the underside can dry.

When done break into pieces and store in an airtight container or process into powder.

Break pieces of dehydrated pumpkin and place it into a food processor.  Blend on high until smooth stopping to stir occasionally. Optionally using a coffee grinder you keep for processing dehydrated powders will give you a finer product.

Pour the powder into a fine-mesh strainer and sift over a bowl to separate the coarse bits from the fine powder. Reprocess the coarse parts if desired.

Store dehydrated pumpkin powder in an airtight container.