What temperature should I dehydrate food at? I know some newer ovens come with a dehydrator feature, but I don't see why I can't just put something in on really low. Right now (as I'm typing this) I'm trying to make powdered pumpkin. I spread some canned pumpkin on a half sheet pan lined with a teflon sheet. It's on at 150*. When it works out and dries out ok, I'm going to break it into small pieces and put it in the food processor and hopefully I'll have my powdered pumpkin. Does anyone else do this?