This mix is just a really large batch of "Foolproof Pancakes" (also from the 10/27/2010 post), made so you only need to add eggs and water.
Pumpkin Pancake Mix
½ cup coconut oil (shortening works too, but I don't use it)
1 ¼ c. brown sugar or raw cane sugar
¼ c. cinnamon
1 ½ c. pumpkin powder
3 c. powdered milk
1/4 c. baking soda
¼ c. salt
13 c. flour ( ½ wheat, ½ white)
Mix together the coconut oil, brown sugar, and cinnamon. Stir in everything else. Store in a container with a tight-fitting lid. Makes about 20 cups.
To use it, combine 1 1/3 c. mix, 1 egg, 1 cup water. You'll get about 15 batches this size from the whole mix.
I made up a smaller bag with 2 2/3 c. mix, which is 12 ounces if you like to weigh things. The instructions to use the whole bag is to add 2 eggs and 2 cups of water.
My bigger bag has 4 cups mix, about 17 ounces, and mixes with 3 eggs and 3 cups water. For a ready-made label, click here.
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The amount of pumpkin is based on using roughly 1/2 cup of pumpkin puree for a 1-cup-of-flour batch of pancakes. So if you don't have pumpkin powder, omit that ingredient, use just under 1 1/4 cups of mix, 1 egg, 1/2 cup fresh pumpkin puree, and reduce water.
This 5-lb pumpkin dehydrated down to just under 7 ounces, which measured 1 1/2 cups. Not a bad space saver! It takes just 3 Tbsp of this powder to equal 1 cup of puree, after adding water.
Use it in anything that calls for pumpkin; you don't even need to rehydrate it first: just add the right amount of water and powder. Try Pumpkin Shake! Or how about a gluten-free, dairy-free Pumpkin Cheesecake? Pumpkin Pie?