This is an exciting food find for me- kabocha in powdered form!? My immediate thought was that it could be a healthy flour substitute in all kinds of baked goods!

I have only had this powder for a short period of time, so I’m still experimenting, but what I have learned so far is:

1. It is very absorptive. It soaks up alot of moisture! Making it great for puddings, egg white recipes and moist cakes.

2. It clumps easily. Definitely use a sieve before adding to your recipe. Those clumps don’t break up that easily!!

3. It isn’t as sweet as regular kabocha. Yes how disappointing- I know. So you’ll want to add your sweetener of choice. .

4. It doesn’t taste that great by itself. I’ve tried mixing it just with water and eating it like pudding but found the taste was kinda dusty. So add other things in- like cinnamon, nut butter, coconut flakes… then its very tasty!

How about calories?

When I first saw this I thought- yay! Super low cal flour!! But I’m not sure if it really is. And there is no nutrition info on the label. It just says “sweet pumpkin flour” in Korean and has a picture of kabocha squash. Not very helpful.

So, after extensively searching the internet for all kinds of related things (pumpkin powder, squash powder, dehydrated pumpkin, dehydrated squash, dehydrated sweet potato, sweet potato flour, dehydrated carrot.. yes I looked at a lot!!) I think the safest bet to go by is this:

Pumpkin Powder Nutrition Facts from Self.com

And the reason why I’m not sure this is accurate is because of this

“Source: Nutrient data for this listing was provided by Custom”