Pumpkin pie bark

Ingredients:

  • 1) 15 ounce can pumpkin (or 15 ounces of butternut squash)
  • ¼ cup real maple syrup
  • 2 tsp. pumpkin pie spice (cinnamon, nutmeg, ginger, allspice)

Directions:

  1. Combine pumpkin (butternut squash) with maple syrup and pumpkin pie spice.
  2. Stir until ingredients are mixed well.
  3. You don’t need to use a blender.

Dehydrate:

  • Spread thinly (about 1/8 inch) on dehydrator trays covered with Excalibur Paraflexx® sheets, parchment paper, or the fruit leather inserts that go with your dehydrator.
  • Dehydrate at 135° for 8 hours until brittle.
  • After about 5 hours, flip the bark over as follows: Place a spare dehydrator tray on top of the Bark and flip the two trays over so that the bottom side of the bark is now facing up. This will ensure complete drying. 

Yield: One 15 ounce can of pumpkin barks down to 1½ cups weighing four ounces.

Serving Suggestion: