To welcome Fall, I made a very delicious, warming pumpkin appetizer. The "warmth" will come from the spices and the preparation method. To make it, you will need a dehydrator. If you do not have a dehydrator, you can use an oven. In this case, you will also need a kitchen thermometer to make sure that the temperature does not exceed 115°F or 46°C if you want the pumpkin to be warmish but raw. Setting the oven on the lowest possible temperature and keeping the oven door open during the cooking process will lower the temperature inside the oven. Before I move to the recipe I'd like to mention that the dehydrator will not really roast your pumpkin. Raw foodists who use dehydrators know that. The pumpkin will come out slightly warm with the marinade slightly "caramelized" but not really cooked. The idea is to eat this aromatic dish raw. However, if you prefer your pumpkin roasted, nothing can stop you from using the oven to roast the marinated ...
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