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:
- If using frozen pumpkin puree or applesauce, thaw and drain excess liquid using a fine mesh sieve.
- In a large bowl, blend together pumpkin puree and applesauce.
- Add the lowest amount of honey and spice. Adjust to taste.
- 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:
- Dehydrate at 135°F for 8-10 hours (even longer in humid conditions).
- To test for doneness, press the leather with flat fingers.
- If your hand leaves an indentation, it is not ready.
- 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.
- If it pulls off the parchment paper easily, it is done. If parts stick, to the sheet, it is not done.
- Look for color variations, wet spots may be much lighter or much darker in color.
- 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:
- 2 cups puree = one 8 x 6 inch sheet of fruit leather
- This recipe yields 3 sheets or 24-30 6″ fruit roll-ups.
Calories: 46