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Dehydrated Recipes

Pumpkin Pie | Commercial Dehydrators

A seasonal classic, pumpkin pie is the perfect way to celebrate fall. It's the season for everything orange and delicious. Rightfully so, pumpkin pie should be a staple at your table this fall.

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Machine recommendation
Servings Icon
Serves
Makes one 9-inch pie; 6 to 8 servings
Prep time
Prep time
10 minutes
Dehydration time icon
Dehydrating time
Ingredients
  • 1 (9-inch) pie crust (store-bought or homemade)
  • 1/4 cup powdered dehydrated pumpkin
  • 2 cups boiling water
  • 1 (12-ounce) can evaporated milk
  • 1 cup sugar
  • 3 large eggs
  • 1 teaspoon coarsely ground dehydrated ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
Ingredients
macros
Instructions
  1. Preheat the oven to 350°F. Fit the crust into a 9-inch pie plate.
  2. In a small heatproof bowl, whisk the pumpkin and boiling water together, cover, and let sit for 20 minutes, stirring a few times, to rehydrate into a thick puree.
  3. In a blender, combine the evaporated milk, sugar, eggs, ginger, cinnamon, cloves, nutmeg, and pumpkin puree and blend until smooth. Pour the filling into the crust and bake until the crust turns a golden brown and the filling firms up, about 50 minutes.
  4. Let cool on a wire rack, then cover with plastic wrap and refrigerate until chilled.
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Machine recommendation
Servings Icon
Serves
Makes one 9-inch pie; 6 to 8 servings
Prep time
Prep time
10 minutes
Dehydration time icon
Dehydrating time
Ingredients
  • 1 (9-inch) pie crust (store-bought or homemade)
  • 1/4 cup powdered dehydrated pumpkin
  • 2 cups boiling water
  • 1 (12-ounce) can evaporated milk
  • 1 cup sugar
  • 3 large eggs
  • 1 teaspoon coarsely ground dehydrated ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
Ingredients
macros
Instructions
  1. Preheat the oven to 350°F. Fit the crust into a 9-inch pie plate.
  2. In a small heatproof bowl, whisk the pumpkin and boiling water together, cover, and let sit for 20 minutes, stirring a few times, to rehydrate into a thick puree.
  3. In a blender, combine the evaporated milk, sugar, eggs, ginger, cinnamon, cloves, nutmeg, and pumpkin puree and blend until smooth. Pour the filling into the crust and bake until the crust turns a golden brown and the filling firms up, about 50 minutes.
  4. Let cool on a wire rack, then cover with plastic wrap and refrigerate until chilled.
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Author Details

Kate.J

Kate spends her days doing life as a mother of two young boys, tending to chickens, ducks, working on her organic vegi garden and developing organic recipes that she shares with her friends via instagram. Researching and documenting comes naturally to Kate as she has a flare for design and photography.

https://www.instagram.com/katejoncheff/