PUMPKIN AND APPLE PIE FRUIT LEATHER

Ingredients:

  • 2 cups pumpkin puree (plain)
  • 4 cups applesauce (unsweetened)
  • 1 to 2 Tbl. honey
  • 1/2 to 1 tsp. pie spice (or use cinnamon, nutmeg, ginger)

Directions:

  1. If using frozen pumpkin puree or applesauce, thaw and drain excess liquid using a fine mesh sieve.
  2. In a large bowl, blend together pumpkin puree and applesauce.
  3. Add the lowest amount of honey and spice. Adjust to taste.
  4. Pour mix onto a paraflex or parchment paper (not wax paper!) lined dehydrator tray. Spread mix from one corner to the other about 1/4 inch thick.

Dehydrate:

  1. Dehydrate at 135°F for 8-10 hours (even longer in humid conditions).
  2. To test for doneness, press the leather with flat fingers.
  3. If your hand leaves an indentation, it is not ready.
  4. If the leather feels moist or sticky, it is not ready. It will be slightly tacky from the honey, but it should not feel wet at all.
  5. If it pulls off the parchment paper easily, it is done. If parts stick, to the sheet, it is not done.
  6. Look for color variations, wet spots may be much lighter or much darker in color.
  7. If it is dry and brittle, it is too dry—but it makes a nice crunchy snack! You can soften it by placing your leather in a container with a moist paper towel.

Yield: 

  1. 2 cups puree = one 8 x 6 inch sheet of fruit leather
  2. This recipe yields 3 sheets or 24-30 6″ fruit roll-ups.

Calories:  46