Pumpkin Pie Dip
A cozy backcountry treat made with dehydrated ingredients! Just add hot water for a warm, spiced dip—perfect for pairing with graham crackers or biscuits by the campfire.
Notable Equipment
- 1 Dehydrator
Ingredients
- 6 grams dehydrated pumpkin
- 2 tsp whole milk powder, or skim
- 1½ tsp vanilla sugar
- 1 tsp chopped pecans optional
- ½ tsp baking powder
- 1 heavy pinch cinnamon
- 1 pinch nutmeg
- 1 pinch ground cloves
- 1 pinch ginger powder
- 1 pinch ground all spice optional
- Arrowroot cookies (for dipping), or graham crackers
Instructions
To prepare:
- 1. Scoop pureed, mashed, or canned pumpkin onto a leather tray insert. The amount required will vary on the size of your trays; you want the layer to be relatively thin
- 2. Use the back of a spoon to spread it as evenly as possible, then gently tap the tray on the counter to level it out
- 3. Place in dehydrator and dehydrate at 135°F for about 8 - 10 hours
- 4. Once pumpkin is dehydrated and cooked, combine all ingredients (except cookies) in a sealable container
To rehydrate:
- 1. Add ¼ cup boiling water and stir well. Mixture will bubble slightly - this is normal.
- 2. Cover and allow to soak for 15-20 minutes.
- 3. Stir again and start dipping!
Notes
Notes:
- I recommend arrowroot cookies because they best resemble the sweet and subtle flavours of a pie crust - and they don't over power the dip. But feel free to use any cookie or biscuit you prefer
- Ground all spice certainly adds a wonderful depth of flavour, and if you have some on hand, I’d recommend including it in this recipe. That said, I wouldn’t go out of your way to buy it specifically for this, as similar flavours are already covered with other ingredients
- Learn more about How to Dehydrate Pumpkin
Nutrition
Serving: 25gCalories: 106kcalCarbohydrates: 14.5gProtein: 2.8gFat: 4gSaturated Fat: 1.5gCholesterol: 8mgSodium: 31.8mgFiber: 1.7gSugar: 11.8g
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