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Maple Pumpkin Kale Chips

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For this recipe you can use organic pumpkin puree or you can make your own.  It all depends on what is available.  If making your own puree here are a few tips to keep in mind when it comes to selecting the right pumpkin.  For best flavor and nutrition, look for organically grown sugar pie pumpkins, a variety known for its excellent sweet flavor and succulent texture.  Look for smooth, heavy pumpkins, between 2-5 lbs,  that have no cuts or bruises.  Most importantly, look for a deep, rich orange color, a sign of bioflavonoids and thus flavor.  Always look for pumpkins with the stems attached, this will indicate a better quality.

How to make raw pumpkin puree:

  1. Start with a sugar pie pumpkin.  Wash and dry it.
  2. Place the pumpkin on a cutting board on its side.  Carefully cut off the top and bottom, leaving a flat surface.
  3. With a potato peeler, remove the skin.  I used to use a knife but I found I wasted more of the “flesh” with that technique.
  4. Cut the pumpkin in half and scoop out the seeds with your hands.  Place the seeds in a small bowl for later.  You can dehydrate them for a delicious snack!
  5. Now cut the pumpkin flesh into small chunks.
  6. In the food processor, fitted with the “S” blade, process the pumpkin chunks until it is broken down nice and small.  I take it one step further but it is optional.
  7. I transfer the puree into my high-speed blender and pulverize it until it is VERY smooth.  I am all about mouth-feel.  You will have to stop the blender from time to time to scrap down the sides.
  8. That’s it, very easy!


  1. Wash and de-stem your kale.  Starting at the bottom of the kale, strip away all leaves leaving behind only the stems. Tear leaves into approximately 2- to 3-inch pieces.   Make sure you get as much excess water off of the kale as possible.  If you don’t it will make your sauce “soupy”.  Set aside.
  2. After soaking the cashews, drain the water and rinse well.  The purpose for soaking the cashews is to soften them.
  3. In a blender, combine all the ingredients and blend until creamy.
  4. In a large bowl pour the sauce over the kale and coat evenly.  Use your hands for this job.  It is easier and more fun!
  5. Place the kale on the non-stick Teflex sheets that come with your dehydrator.  Spread out the pieces to help them dry evenly.
  6. Dehydrate on 105 degrees for approx. 6-8 hrs or until dry.  I tend to pull mine out before it gets 100% dry because I like it a little chewy.
  7. Store in an airtight glass container and be ready to nibble non-stop till the last crumb is gone!

Have kale chips, will travel!

Pumpkin Seeds – don’t throw them out!!!

I took my pumpkin seeds and washed them in a strainer.  Then I placed the seeds and some seasoning (your choice) in a plastic bag.  I closed the bag and shook till the seeds were coated.  Using my dehydrator I poured the seasoned seeds onto the teflex mat and dehydrated them at 105 degrees for approx. 8 hours.  My husband just loved these!

Pumpkin seeds are one of nature’s almost perfect foods.  They are a natural source of beneficial nutrients such as carbohydrates, amino acids and unsaturated fatty acids. They contain most of the B vitamins, along with C, D, E and K.  They also have the minerals calcium, potassium, and phosphorous.  Pumpkin seeds have mainly been used to treat prostate and bladder problems, but they have also been known to help with depression and learning disabilities.

(health info provided by: http://health.learninginfo.org/herbs/pumpkin-seeds.htm)

And just in case inquiring minds wanted to know….


How long will my pumpkin keep?  The storage life can vary between varieties. If you purchase a pumpkin on October 1st, and choose a firm pumpkin with no soft spots or visible damage, it should easily store for 3 months out of direct sun in a cool spot that is protected from frost.

Are blue pumpkins edible?  Where do they come from?  Yes! Jarrahdale pumpkins come from New Zealand, and Queensland Blues come from Australia. They are both high-quality culinary pumpkins. They can be a bit difficult to carve because of their thick flesh and small cavities.

Can you eat a gourd?  Sadly, no. They have a woody fibrous tissue inside.  You can dry them though, and if properly cured and cared for they will last a lifetime.

Are pumpkins high in calories? Fat?  Pumpkins are low in calories and extremely low in fat.

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13 thoughts on “Maple Pumpkin Kale Chips

  1. Robin says:

    What temp and time for the pumpkin kale chips? I do not have a dehydrator :-(


    • amie-sue says:


      Many people bake kale chips around 275-300 degrees for about 10-40 minutes. I know that time frame is all over the board but from the reading I do, that is what I am seeing. I don’t ever bake mine but my suggestion would be to only turn your oven to the lowest temp possible, keep the door ajar while baking and then just keep a close eye on them to determine the time. It will depend on how thick the coating is of the sauce on the kale too. I hope you give this recipe a try. Let me know how it goes. amie sue

  2. Gina Thomas says:

    Hi Amie Sue,
    I made your ginger miso kale chips for my mother-in-law yesterday and she loves them. I can’t wait to make these maple pumpkin kale chips to eat and share them with her next weekend (I’m gonna have to make extra batches just in case if I eat a whole batch by myself in one sitting). How many bunches of kale did you use for this recipe? And just out of curiosity, can you just dehydrate the maple pumpkin sauce to make cereal out of it or do you think I have to add some kind of flour or flax seed or chia seed to them? Or maybe I can just add chia seeds to make it a pudding for dessert or breakfast?

    • amie-sue says:

      Good evening Gina,

      Well, I suppose it helps to add the star ingredient, now doesn’t it?! lol Thanks for pointing that out, I added it to the ingredient list… 1 head of kale.

      To be honest, you can just eat the sauce all by itself, it is thick and creamy. I was thinking of doing the very thing you brought up about dehydrating the sauce. I am going to use almond pulp instead of cashews though. I will try that this week and let you know. :) It is kind of you to share your kale chips… I struggle sharing mine. lol They are just soooooooo darn good! Thank you for checking in. Many blessings, amie sue

    • amie-sue says:

      UPDATE: Gina… if you follow nouveauraw on Facebook… I posted a picture of the the cereal version that I just slid into the dehydrator!

  3. Angie says:

    I’m making these tonight… I have them sitting in my bowl, marinating. Just have to make dinner first and then will stick them in the dehydrator! Can’t wait… my first non-savoury kale chips :)

  4. Kris says:

    I don’t use any kind of agave. what could I use to substitute?

    • amie-sue says:

      Hello Kris,

      It is just 1 Tbsp, so you could just use more maple syrup, raw coconut nectar, make a date syrup by blending a few dates in water… it isn’t much so you should fine to try these. Have a blessed day and let me know how it turns out. Blessings, amie sue

  5. Maureen says:

    Hi Amie-Sue, could I just substitute the stevia for more agave…. I have made these before and remember the mix tasted like pumpkin pie… I thought if thickening the mix with kelp and making pie ? Any thoughts on that? Your sour cream kale chips by the way are fabulous!, I felt like I was in a sweat shop making them… I couldn’t keep up with demand!!

  6. Maureen says:

    Thanks For the links I will definitely give them a try….. I Love Cheesecake!

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