20 September, 2014
Pumpkin Apple Fruit Leather
I’m finally back with a new post today after a two-week break. I must admit that I was losing my motivation for blogging. When you work hard and you don’t feel like you are seeing the results you were hoping for, it can be tough to forge ahead. But I don’t want to quit and dreams don’t come true overnight, so here I am. This pumpkin apple fruit leather is the perfect recipe to make a comeback with, I must say.
I have a recipe today that’s perfect for adults and kids alike. You know my motto: when you can’t find a clean version, make it yourself. I bet many lunch boxes contain Fruit Roll-Ups, Fruit by the Foot, or other fruit snacks. When I was a kid it was such a treat to have one included in my lunch. Unfortunately, like so many snacks today, these are made with processed sugars and preservatives.
The great news is that they are super easy to make yourself. It takes only a few ingredients and requires no special equipment. The flavors you can make are endless. You can even sneak some vegetable in for good measure (don’t tell the kids!). Puréed carrots, beets, or pumpkin work great. These are snacks you can feel good about eating and serving to your kids.
Ingredients
- 2 cups pumpkin purée not pumpkin pie mix
- 1 cup unsweetened applesauce try to get a brand made with just apples
- 1 teaspoon pumpkin pie spice
- 1/4 cup pure maple syrup
Instructions
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Preheat oven to 200 degrees.
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Mix everything in a blender until combined.
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On two full-size lined baking sheets divide the mixture.
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With an off-set spatula or the back of a spoon, even out the mixture to cover the sheet.
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The mixture should be thin, but not to the point where you can see the baking sheet through it.*
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Put the sheets on the low shelf of the oven for about 3- 4 hours. (Watch closely -- cooking time may vary depending on your oven.)
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The leather should be dry to the touch. Some thicker areas may be a bit stick, but should be ok once cooled.
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Cool the leather.
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Cut into strips with a pizza roller.
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Roll up and store in an airtight container.
Recipe Notes
*If you spread the mixture too thin in the baking sheet, you may risk overcooking. The mixture does not need to cover the pans completely. If overcooked the mixture will turn brittle. Choose organic ingredients when possible
20 Comments
I look forward to your sharings…thank you so much for them. Healthy, happy eating has to be a priority in this day and age, even for us fulltime working gals!
Keep up the great work.
Thank you!
Hi, this recipe looks great! Do you think I could omit the maple syrup? I’d prefer not to add any additional sweetner. Thanks!
Yes, I think if you leave out the maple syrup I would add more applesauce for some extra sweetness. Try a 1 to 1 ratio of pumpkin to applesauce. Or try date paste instead of maple syrup fo an even more natural sweetener. Enjoy!
This looks really good and I can’t wait to try it! Just wondering if you could use fresh pumpkin instead of canned?
I am sure that would work too. I hope you like these.
I tried making the pumpkin apple fruit leather. Had never done this before. I didn’t know what to line the baking sheets (as the recipe didn’t say) with so just sprayed them with oil. What do you use? I think I also made it too thin in places…it shrunk up so it’s not nice and solid like yours looks. It might still taste ok, but I’m also not sure if I cooked it long enough altho I did 4 1/2 hours…it’s still warm so we’ll see when it cools.
Thanks for giving this recipe a go. The first time I tried making my own fruit leather it wasn’t a success. I lined my pan with a silicone sheet but parchment should work too. Depending on how thick or thin will vary the cooking time. Some areas may still look wet but will firm up once taken out of the oven. Thank you for your feedback. This also helps me improve the recipe for others. Don’t give up!
Do you think you could use a food dehydrator instead of the oven? Like maybe lay it on waxed paper ?!
Yes absolutely you could make this in a dehydrator. Follow the manufacturers instructions. Enjoy!
I have this baking in my oven right now! I can’t wait to give them a taste. I had a bunch of blended pumkin left over from halloween that I froze. And added half apple sauce and half cherry, carrot sauce and cinnamon in place of pumpkin spice. My house smells fantastic!
I am so glad you are trying this recipe. Keep an eye out on them. Pull them out of the oven when they look mostly dry…a few wet looking spots it ok as it will set up a bit more when they are out cooling. Enjoy!
Hi Sara,
I followed the recipe, but the leather got raptures in it and actually burned.. Any idea?
Thanks!
Maybe it was spread too thin? You shouldn’t be able to see the pan. Try cooking it for less time. Cooking time may vary depending on your oven. Don’t give up! The first time I made this too I overcooked it but once you get it down it is so worth it!
You say to preheat oven to 200 then cook on low. Does that mean to turn it down when you start cooking or is 200 the same as low?
You can just leave your oven at 200 the whole time. Keep an eye out so they don’t get too hard.
Should it be 200 F or C?
That would be F.
Hi there! I would love to try this with my homemade applesauce. It is lightly sweetened with brown sugar and granulated. If I leave out the additional sweetener do you think it would be alright?
My guess would be yes but I haven’t tested it myself