The whole idea of making fruit leather out of pumpkin sounds crazy, but it tastes like pumpkin pie without the trouble of making a pie. This recipe is based off one I found in the University of Georgia’s So Easy to Preserve book.
Here are a couple tips for dehydrating and making fruit leather:
- If you don’t have a dehydrator, you can use a low oven as a substitute. This is a good alternative if you aren’t ready to invest in a dehydrator.
- If you are ready for a dehydrator, they range from $35 for the round Nesco brand that you find at places like Farm & Fleet. Middle of the road dehydrators cost about $125, such as the L’Equip Filter Pro that I carry and use. High end dehydrators include the 9 tray Exclaiburs that cost around $250. Things to look for include temperature control, timing, number of trays that can be stacked, air flow, and noise. My first dehydrator was the Nesco brand, and I found it to be very noisy and I didn’t like that I couldn’t set the temperature. I’m happy with the Filter Pro that I have now. I haven’t upgraded to an Exclaibur because I don’t have the space for it and also because I honestly don’t use a dehydrator that often.
- When making fruit leather, I like to spread the puree about 1/8 inch thick on a parchment that I’ve laid in the dehydrator tray. Someday, I plan to cut some silicon sheets to fit as a replacement for the parchment, but in the meantime, parchment makes it easy to pull the finished leather off.
- For more tips, check out the University of Georgias’ fact sheet. This is taken from So Easy to Preserve.
- 2 cups of pureed pumpkin (either cooked homemade or from a can)
- ¼ cup of applesauce
- ¼ cup of honey
- ½ t cinnamon
- ⅛ t ground cloves (or less, to taste)
- ⅛ t ground nutmeg
- Combine all the ingredients. Spread onto parchment or fruit leather trays in your dehydrator. Dehydrate at 140 degrees for about 10-12 hours until the top is dry to the touch (not sticky). Add time as necessary. This will make about four 4 by 6 inch fruit leathers.