They Made This From Pumpkin in 1862. No Fridge. No Chemicals. Still Edible After 5 Years.

Ingredients

• 4.5 lb Pumpkin (fresh, peeled and cut into 8 equal pieces)
• 1/4 cup Pumpkin Seeds (kept from the pumpkin, dried together with the flesh)
• 2 tablespoons White Flour (regular all‑purpose flour, choose the type with longest shelf life)
• 1/4 cup Warm Water (warm (about 110°F) to help dough formation)
• 2 cups Pumpkin Flour (dried pumpkin puree) (made by drying pure pumpkin puree then grinding to a fine powder)

Instructions

1. Prepare Pumpkin and Seeds

   Cut the pumpkin in half, scoop out the seeds, then cut the flesh into eight equal pieces. Keep all seeds for later.

   Time: PT15M

2. Roast Pumpkin Flesh and Seeds

   Preheat the oven to 400°F. Place pumpkin pieces on a baking sheet and spread the seeds on a separate sheet. Roast for 45‑50 minutes until the flesh is soft and the seeds are completely dry.

   Time: PT50M

   Temperature: 400°F

3. Make Pumpkin Puree

   Remove the skin from the roasted pumpkin, scrape the soft pulp into a bowl, and mash with a fork until completely smooth with no lumps.

   Time: PT15M

4. Low‑Temp Drying of Puree

   Line a sheet of parchment paper with the pumpkin puree, spreading it as thinly as possible. Place it in the oven set to 150°F (door ajar about 1 inch) and dry until the sheet is brittle and snaps cleanly.

   Time: PT3H

   Temperature: 150°F

5. Grind Dried Pumpkin into Flour

   Break the dried pumpkin sheets into pieces, blend them into a fine powder, then sift through a fine mesh sieve. Reserve the larger particles for topping.

   Time: PT10M

6. Form the Dough

   In a mixing bowl combine the pumpkin flour, 2 Tbsp white flour, and enough warm water (about 1/4 cup) to form a dense, elastic dough that does not stick to your hands. Knead thoroughly.

   Time: PT10M

7. Shape and Add Toppings

   Spread the dough on parchment to a thickness of 1 cm (≈½ inch). Sprinkle the reserved coarse pumpkin pieces on top, cut the sheet into six equal rectangles, and poke 4‑6 holes through each biscuit with a fork or skewer.

   Time: PT10M

8. Final Bake

   Bake the biscuits at 325°F for 30‑40 minutes (about 35 min) until they are rock‑hard and snap cleanly when bent.

   Time: PT35M

   Temperature: 325°F

9. Cool and Package

   Allow the biscuits to cool completely. Wrap each one in a separate piece of parchment, then pack tightly into a glass jar. For the first 48 hours keep the jar lid slightly ajar, then seal tightly and store in a cool, dark place.

   Time: PT15M

Nutrition Facts

Calories

100

Protein

2 g

Carbohydrates

20 g

Fat

3 g

Fiber

2 g