A delicious, fun snack that tastes a little like pie!
Prep Time15 minutesmins
Cook Time8 hourshrs
Total Time8 hourshrs15 minutesmins
Course: Snack
Cuisine: American
Keyword: apple sauce, fruit leather, pumpkin puree
Calories: 677kcal
Ingredients
2cupspumpkin pureeplain
4cupsapplesauceunsweetened
1 to 2tbsphoney
1/2 to 1tsppie spiceor use cinnamon, nutmeg, ginger
Instructions
If using frozen pumpkin puree or applesauce, thaw and drain excess liquid using a fine mesh sieve.
In a large bowl, blend together pumpkin and apple puree.
Add the lowest amount of honey and spice.
Taste and adjust sweetness and pie spice to your preferences as all apples and pumpkins will vary in sweetness and flavor. Remember, the water will evaporate so the flavors will intensify. If it tastes sweet now, it will taste sweeter when dried.
Pour mix onto a paraflex or parchment paper (not wax paper!) lined dehydrator tray. Use an offset spatula or rubber spatula to evenly spread mix from one corner to the other about 1/4 inch thick. Get it as smooth and even as possible.
Place in dehydrator and dry at 135°F or 57°C for 8-10 hours (even longer in humid conditions).
For oven dehydrating, line a cookie sheet with parchment paper. Turn oven to lowest setting and leave the door slightly open for air circulation and to allow the moisture to escape. You may have to turn your oven on and off to regulate the temperature to keep the temperature around 150°F (66°C). Drying time will vary from 8-10 hours or 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.
Video
Notes
2 cups puree = one 8 x 6 inch sheet of fruit leather Yield 3 sheets or 24-30 6" rolls