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Pumpkin Leather

Pumpkin Leather
Pumpkin Leather
This healthy recipe comes from The National Center for Home Food Preservation.


2 c. canned pumpkin (or 2 c. fresh pumpkin, cooked and pureed)

1/2 c. honey

1/4 tsp. cinnamon

1/8 tsp. nutmeg

1/8 tsp. ground cloves


Blend ingredients well. Spread 1/8 inch deep on trays with sides or cookie sheets with sides. Line the trays or cookie sheets with plastic wrap. Avoid getting the leather too close to the edge to avoid spilling. Dry at 140 F in a food dehydrator or in an oven. If you use your oven, check the settings to see if has a setting as low as 140 F. If your oven cannot be set this low, your food will cook instead of drying. For air circulation, leave the oven door open 2 to 6 inches.

Note: Oven drying may not be safe if you have young children or pets in the house. If you try it, be sure that children and pets are kept away from the oven.

Test for dryness by touching the center of the leather. Fruit leather will take up to eight hours to dry in a food dehydrator or up to 18 hours to dry in a low-heat oven. While warm, peel the fruit leather from the plastic and roll. Allow the roll to cool and rewrap the roll in plastic. If desired, use cookie cutters to cut into appealing shapes for children. Wrap in plastic. The leather will keep up to one month at room temperature or up to one year if wrapped in freezer wrap or plastic freezer bags.


Makes eight servings. Each serving has 90 calories, 0 grams (g) fat, 22 g carbohydrate, less than 1 g protein, 2 g fiber and more than a full day’s recommendation for vitamin A (as beta-carotene).


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