Have you noticed? It’s pumpkin time!

Roasted pumpkin soup, pumpkin ravioli, roasted sage pumpkin, pumpkin pancakes, pumpkin gnocchi, pumpkin crème brulee, pumpkin muffins… I could go on and on.

Pumpkin is one of the very low calorie vegetables. 100g fruit provides just 26 calories and contains no saturated fats or cholesterol. Pumpkin is rich in dietary fiber, anti-oxidants, minerals, and vitamins such as vitamin-A, vitamin-C and vitamin-E. The fruit is also a good source of B-complex group of vitamins like foliates, niacin, vitamin B-6, thiamin and pantothenic acid. Additionally, it is also a rich source of minerals like copper, calcium, potassium and phosphorus.

PumpkinSpiceFruitLeatherSo try adding this pumpkin spice fruit leather recipe to your fall repertoire. Nothing says fall like the smell and taste of pumpkin spice, and luckily pumpkin happens to be very healthy for you.

Warning– your house will smell like pumpkin pie while this recipe is dehydrating. Don’t’ say I didn’t warn you.

Ingredients

• 30 ounces pumpkin puree

• ¼ cup honey

• 2 tablespoons condensed milk

• 1 cup of applesauce

• 2 tablespoons pumpkin pie spice*

• ½ cup dried cranberries, chopped (optional)

Directions

  1. Mix all ingredients in a large bowl. Be sure to incorporate all ingredients completely with a whisk for an even taste.
  1. Evenly divide the spiced pumpkin batter between 2 of your Ronco Fruit Rollup trays. Your batter should be fairly thick. It will lose about half of the thickness in the dehydrating process.
  1. Set your Ronco dehydrator to 160 degrees and dehydrate for approx. 12-14 hours. You will need to rotate and turn your trays every few hours for even dehydrating.

Many factors affect the dehydrating time so the best indicator is when your fruit leathers are set. They will be dry but still pliable.

  1. Loosen the fruit leather from the tray by either gently pulling or using a sharp knife to loosen from plastic.
  2. Use a pizza cutter or scissors to portion.
  3. Store in an airtight container for up to a week, or for added safety, I recommend storing in the refrigerator.

*Make your own pumpkin spice and store the extra it in an airtight container to top warm beverages, add to desserts and meats.

Homemade Pumpkin Spice

• 2-tablespoon ground cinnamon
• 1-tablespoon ground ginger

• 1-teaspoon allspice
• 1-teaspoon ground cloves
• 1-teaspoon ground mace
• 1-teaspoon ground nutmeg