This is an entry into the Healthy Eating Contest, and my first trial using my new food dehydrator. Although I have made this recipe successfully in an oven before, they dehydrator makes it much easier. I must admit that the recipe is not mine, but can be found Here, along with other dehydrated and trail friendly recipes
1 Can of Pumpkin (15 ounces of Pumpkin Puree)
1/4 cup of Maple Syrup
1-2 tsp of Pumpkin Pie Spice (or your own mix)
The original recipe calls for 2 teaspoons of pumpkin pie spice. The last time I made it I found that to be a little much, but its all personal preference. Also you should use real maple syrup, not the fake stuff. Remember that flavors concentrate when dehydrating foods.
My camera is malfunctioning. I will add some more pictures as soon as I am able.
Step 1: Mix the Ingredients
I suggest mixing the spices with the maple syrup first, to ensure an even distribution throughout the mixture. Then slowly incorporate the pumpkin. You want a uniform color throughout.
Step 2: Line the Trays
Then spread the pumpkin mix thinly and evenly on the trays. The more even you spread the mix the better your results when drying. You want about 1/8 of an inch in thickness here. An offset spatula would be your friend here.
Step 3: Dehydrate
Leather bends and has a chewy texture, bark is brittle and crunchy.
If you are using an oven instead then your oven probably does not go down that far. Set it to its lowest setting and crack the door. Keep a close a eye it, the timing will take some practice. Better results may be had, if you place the parchment paper directly on the rack.
Tip: If you want more of a fruit roll-up feel, add yogurt. Here is an excellent recipe for reference.
I prefer mine to be more of a leather. Place in a plastic bag for storage at room temperature. Don't know how long it lasts, if dehydrated properly then it will last a while. Around here it gets gobbled up.