Cut pumpkin into 1-inch (2.5 cm) cubes then add to a large saucepan.
Add orange juice and water, and bring to a boil. Add sugar and salt to taste; stir to mix well. Reduce to low heat; cover and simmer for 15 to 20 minutes or until tender.
Transfer cooked pumpkins to a food processor and process into purée. You may also use a hand blender.
Spread puree on dehydrator trays lined with parchment paper or non- stick sheets. Place in a dehydrator and dry at 125°F (52°C) for 8 to 10 hours, or until brittle.
Pour dried pumpkin into a coffee grinder and grind into powder form. Store in an air-tight bag or container; in a dark and cool place.
