I love pumpkin powder. I love it for its nutritional value, the flavor and how easy it is to make and use throughout the winter/year. I use it in Chia Pudding, pumpkin chaffles, yogurt, pumpkin pie, pumpkin desserts like crisps, cakes or cookies, and really anything you would use canned pumpkin in. I love that I can pack a whole 25 pound squash into a quart jar and then store it on my shelf until I am ready to use it.
I was at the tail end of being ill so I have some pretty crazy mistakes in this video, but the content still covers it all pretty well.
Pumpkin Puree
= 1/4 cup
1 Tbsp Pumpkin Powder
4 Tbsp water
Pumpkin Chaffle
1 Tbsp. Pumpkin powder
1 egg
1 Tbsp Heavy cream or oil
dash salt
dash vanilla
dash or 2 pumpkin pie spice
pinch baking soda
Divvy into 2 Mini Dash waffle makers. Cook 3-4 minutes.
Cream Cheese middle
2 oz. cream cheese
sweeten to taste
dash vanilla
Whip to spreading consistency and spread on cooled chaffle.
Pumpkin Chia Pudding
3/4 c. Milk of choice
2 Tbsp chia seeds
1 Tbsp Pumpkin powder
1 pinch salt
1/4 tsp Pumpkin Pie Spice
Sweeten to taste
Mix altogether in jar or bowl and put in fridge at least one hour. I will often shake the jar a couple of times before I go to bed. I usually leave it in overnight.
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