My Kitchen Clatter

Real Food - Real Life

  • About Me
  • Classes
    • Upcoming Classes
    • Baking Classes
    • Pressure Cooking Classes
    • Fermentation Classes
    • Canning Classes
    • Kombucha Classes
  • Equipment
    • Nutrimill Plus Grain Mill
    • Nutrimill Classic Grain Mill
    • Nutrimill Harvest Grain Mill
    • Bosch Universal Mixer
    • Ankarsrum Original Assistant
    • Filter Pro Dehydrator
  • Grains & Supplies
  • Recipes
  • Clatter in the Kitchen

Pumpkin Leather

September 8, 2020 by andrea Leave a Comment

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.
Pumpkin Leather
Author: Andrea
Prep time: 10 mins
Cook time: 12 hours
Total time: 12 hours 10 mins
Pumpkin leather ends up tasting like pumpkin pie. It’s a little weird, but also kind of a fun treat!
Ingredients
  • 2 cups of pureed pumpkin (either cooked homemade or from a can)
  • 1/4 cup of applesauce
  • 1/4 cup of honey
  • 1/2 t cinnamon
  • 1/8 t ground cloves (or less, to taste)
  • 1/8 t ground nutmeg
Instructions
  1. 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.
3.5.3251

 

Filed Under: recipes Tagged With: dehydrated, dehydrator, healthy, preserving, pumpkin, quarantine, snack

« Flatbread Crackers
Pumpkin Butter Recipe »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Posts

  • Clatter in the Kitchen
  • recipes
  • Uncategorized

Recent Comments

  • Pam on (Sourdough Optional) Carrot Muffins
  • andrea on Cinnamon Rolls – Tangzhong method
  • Helen Lazzaro on Cinnamon Rolls – Tangzhong method
  • andrea on Hot Cross Buns
  • Susan Toth on Hot Cross Buns
  • Facebook

Copyright © 2023 · Foodie Child Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress