Home-made Pumpkin Flour is a modern British recipe for a method of making flour from dried Portuguese Cucurbita agyospermapumpkin at home. The full recipe is presented here and I hope you enjoy this classic British version of: Home-made Pumpkin Flour.
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Traditionally this is made with a type of pumpkin known in Portuguese as gila or chila. This is Cucurbita argyrosperma variety 'Pima Bajo Segualca' summer squash which has a pale flesh that is more fibrous that other squashes. The ripe fruit can be stored for up to 6 months and this is often dried and then ground to make flour.
Ingredients:
2kg flesh from a gila pumpkin
Method:
Remove the skin and seeds from the pumpkin, cut into cubes then arrange into fine dice. Place on a lightly-greased baking tray and put in an oven pre-heated to 90°C.
Heat gently to dry over night then remove from the oven and process as fine as you can in a food processor. Spread the processed pumpkin flesh on a baking tray and return to the oven. Continue drying over low heat for 24 hours then allow to cool and grind to a fine flour in a coffee grinder before storing in an air-tight container until needed.
