Pumpkin Leather – Pumpkin Pie Flavor in a Handy Snack
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If you love pumpkin pie but want more portable pumpkin treat, this pumpkin leather is for you. It’s naturally sweetened, rich in pumpkin flavor, and has the flavor of pumpkin pie — in a chewy, portable strip.
This recipe works with home-cooked pumpkin puree or canned pumpkin. We use wholesome ingredients like applesauce, coconut, and honey, so there’s no refined sugar and it’s naturally gluten free.
Whether you’re preserving pumpkin or just want a treat, this pumpkin fruit leather is a fun way to enjoy autumn flavor year-round.
This recipe is adapted from Mary Bell’s Dehydrator cookbook, which is my “go to” book for all things dehydrated. I prefer to use organic spices whenever possible, as they are not irradiated or sporting excess chemicals. The flavor and aroma generally knocks the socks off the average grocery store spices, too.
We use homegrown pumpkin (or squash) and homemade applesauce from our apples. I also get bulk dried coconut and honey to help keep this treat budget friendly.
Table of Contents
Pumpkin Leather Recipe
Move over pumpkin cookies – there’s a new healthy snack in Pumpkinville.
Ingredients
- 2 cups pumpkin puree (home prepared or one 16-ounce can)
- 1 cup canned evaporated milk or coconut milk (Thai Kitchen brand gives great flavor)
- 2 cups homemade applesauce or unsweetened applesauce
- 1/4 cup honey
- 1/4 cup dried shredded coconut, unsweetened
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 2 tablespoons finely chopped dried cranberries or raisins (optional
Tip: Drying intensifies flavor. Try a small batch first if adjusting spices.
Equipment Needed
- Dehydrator with fruit leather trays (Excalibur, Nesco Snackmaster, etc.)
- Parchment paper or silicone mats (fruit leather sheets)
- Coconut oil (for lightly oiling trays)
- Blender or mixing bowl
- Airtight containers or jars for storage
Instructions
Mix the base – Combine pumpkin puree, milk, applesauce, honey, coconut, and spices in a bowl. Stir until smooth. Taste and adjust seasoning if needed.
Prepare dehydrator trays – Lightly oil fruit leather sheets with coconut oil. Spread the mixture evenly about ⅛–¼ inch thick.
One half batch nearly filled two fruit roll sheets in my American Harvest Snackmaster dehydrator. A double batch filled four sheets in the Excalibur dehydrator.
Optional topping – Sprinkle finely chopped cranberries or raisins across the top for texture and a pop of tart flavor. Make sure to finely chopped your raisins or cranberries, otherwise you’ll end up with sticky spots.
I made two sheets plain, and sprinkled chopped cranberries over the other two sheets. I arranged the cranberries in lines on one sheet and just sprinkled them over the other. Once finished, cut and rolled, they didn’t look that different.
Dry – Dehydrate at 135°F (57°C) for 8 to 24 hours, until leathery but not sticky. Drying time varies based on humidity and thickness. I loaded mine at night and unloaded it the next morning.
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Cut & store – Peel from trays, cut into strips or squares, and roll if desired. Store in airtight containers or bags at room temperature for short-term use, or refrigerate for longer storage. As you can see, the mixture darkens as it dries.
How to Store Fruit Leather
The dried coconut makes this pumpkin leather less sticky then most fruit leather. I like it because it’s less messy.
- Stack sheets or roll strips in parchment.
- Store in an airtight jar or bag at room temperature for up to a few months.
- For longer storage, refrigerate or freeze.
- Optional: Dust lightly with arrowroot or cornstarch to prevent sticking (I don’t bother).
I store mine in plastic bags or glass jars, in the cupboard or fridge depending on the expected length of storage time. Refrigeration will extend shelf life, but properly dried fruit sealed in airtight containers should keep for months as is.
Recipe Tips
- Drying overnight: Load trays in the evening and check in the morning.
- Texture control: Thicker spreads yield chewier leathers; thinner spreads dry faster and crisper.
- Flavor boost: Add a dash of vanilla extract or a sprinkle of ground ginger for warmth.
- No dehydrator? Use your oven’s lowest setting (around 150°F) with the door propped open slightly. Line baking sheets with parchment and check every 15 minutes. The pumpkin leather should dry in 4-5 hours, maybe sooner if the temp is higher.
FAQ
Yes! Canned pumpkin puree works perfectly. Just make sure it’s 100% pumpkin, not pumpkin pie filling.
Absolutely — use coconut milk instead of evaporated milk for a rich, dairy-free version.
That’s normal! Pumpkin darkens as it dries due to caramelization and concentration of sugars.
Yes — blend in cooked apples, pears, or even sweet potatoes for flavor variations.
Properly dried and sealed, it can last up to 6 months at room temperature, or longer refrigerated or frozen.
Nutrition Notes
Pumpkin and winter squash are packed with vitamins A and C, potassium, fiber, and antioxidants. These are all great for supporting immune health through the fall and winter months.
This pumpkin leather makes a great snack food or lunch box stuffer. You can also mix pieces of the pumpkin leather into your oatmeal or other hot cereal for extra nutrition.
Even though it’s naturally sweetened, fruit leather is still concentrated sugar — enjoy in small portions. I’m so glad I tried out this recipe – it’s a keeper!
PrintPumpkin Leather – Tastes Like Portable Pumpkin Pie
This dried pumpkin leather is a tasty, easy to make snack that tastes like pumpkin pie. Nutritious, portable, and doubles as a way to store extra pumpkin.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
- Yield: 8 slices 1x
- Category: snacks
- Method: dehydrating
- Cuisine: American
Ingredients
- 2 cups (one 16-ounce can) pumpkin or home prepared pumpkin puree
- 1 cup canned evaporated milk or coconut milk
- 2 cups applesauce. unsweetened
- 1/4 cup honey
- 1/4 cup dried shredded coconut, unsweetened
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 2 tablespoons finely chopped dried cranberries or raisins (optional)
Instructions
- Mix all ingredients together, except cranberries or raisins.
- Spread mixture on lightly oiled fruit leather sheets in dehydrator, about 1/8 – 1/4 inch thick.
- Sprinkle cranberries or raisins on top of pumpkin mix, if desired.
- Dry 8 to 24 hours at around 135°F (57°C).
- Cut in squares or strips. Roll up if you like.
- Store in an airtight container.
Notes
Refrigeration will extend shelf life, but properly dried fruit sealed in airtight containers should keep for months without refrigeration.
Note: If you’re purchasing a dehydrator, make sure to order fruit leather sheets. Most units don’t include them by default, or only include one or two.
For more tips on dehydrating, see Home Food Drying – 6 Things You Need to Know to Dehydrate Food at Home.
You may also enjoy:
- How to Make Pumpkin Wine
- Pumpkin Spice Scones
- Pumpkin Spice Waffles with Maple Cinnamon Whipped Cream
This article is written by Laurie Neverman. Laurie grew up in the kitchen, learning baking and home cooking from her momma. At age 15, she and her mom and two sisters created Irene’s Custom Cakes & Catering. This was her summer job through most of high school and college.
Originally posted in 2011, last updated in 2025.
Hi ,
I want to make it but I am concern about the shelf life with the coconut milk ? I had made Concord grapes roll ups , it’s been in my mason jar for 5 months I forgot it was there . I tasted it today and it still was so flavorful. I want to make sure that you still get a good shelf life with the milk ?
Thank you
Since you’re using a canned milk product (which has been sterilized) and drying it out, it should last for quite a while, but I have never tested to see exactly how long. We usually eat ours up in a month or two.
Have you tried sprinkling with chopped pecans? I wonder if it would affect the pliability?
I haven’t tried it. If you give it a go, just keep the nut bits small so they stick better and don’t interfere with drying.
Oh my gosh, I have to try these making these! Unfortunately, I live in central FL and pumpkins/hard squash cannot grow. So, it will be canned pumpkin for me! Will let you know how they come out. Thank you for the recipe.
When my children were small I tried out a new recipe I found in a magazine. It looked quite unusual and I thought they’d get a kick out of it. The recipe was for “Stuffed Pumpkin”. Basically it was a meatloaf recipe you baked in a pumpkin. It was the most AWFUL tasting thing I’ve ever made. However, my fun and funny obsession with collecting pumpkin recipes was launched.
Thank you so much for this one. I long ago stopped collecting pumpkin muffin recipes and almost anything sweet related, there are just so many. This unusual recipe is a great find and I thank you so much for sharing.
I hope you enjoy the pumpkin leather much more than the meatloaf gone wrong.
I made this last night and just checked it and had some (half of it) and it is delicious! To be honest I doubted it would turn out as internet recipes are hit and miss, more miss than hit, plus I have a very simple cheap dehydrator and no experience with leathers. I had visions of scraping that sticky mess of my sheet but I oiled it lightly with coconut oil and it easily peeled off. Thank you so much for sharing this lovely recipe.
I’m so glad it turned out well for you. Most of my recipes are pretty basic, and all the photos on the site are the actual recipes as made in my kitchen (no stock photos), but sometimes people still run into trouble.
Thank you for this recipe. I received a dehydrator for my birthday last summer and I regularly have winter squash on hand on the counter or pureed in the freezer (because I didn’t get around to eating it). I also make pumpkin butter on occasion but need better recipes for eating it regularly. I love acorn squash with nutmeg and a little butter right out of the microwave, which is usually a meal on its own. I also love butternut squash souffle, but only make it for special holidays. With the applesauce I already have that I home canned, I can make this for snacking (without the coconut) but with the coconut milk that I keep in my pantry. I’ll probably try some different seasonings too.
I have 11 pumpkins im trying to figure out how to preserve and this looks like a fun option, tho I don’t have a dehydrator…. more ammo to use to try to convince Hubby that we NEED one…. I’ll try my oven. But my daughter is allergic to coconut. Is it necessary, or do you think I could just use chopped cranberries or raisins to help pull out the moisture and hold it together?
It’s not a problem to leave out the coconut. It just adds a little extra sweetness and texture.
Can I just use pumpkin pie spice that comes ready mixed?
Sure, use whatever seasonings you like.
Great info , and a timely recipe with fall coming on and ” all things pumkin spice” getting back on the menu again! Thanks Laurie
My guys don’t care for pumpkin/squash “as is”, so I’m always looking for creative ways to put it to use.
How can I be sure my leather is dry “enough”? I spent a couple of days last fall turning an enormous heirloom pumpkin into pumpkin pie leather. After roasting I pureed the flesh and drained off as much of the moisture as I could before mixing in a good amount of sucanat and spices, as well as Universal Pectin to help prevent cracking. After hours upon hours of drying (don’t recall the exact length of time) it was, as far as I could tell (and according to the instruction book), as dry as it was going to get.
I cut the leather into large pieces with scissors, along with the parchment paper that lined the tray, and rolled the pieces up in the parchment before stuffing them into three quart-size mason jars for storage at room temperature. Recently I thought I’d get some out to take on our weekend camping trip, only to find that all of it had molded. As I’m more inclined to salvage than toss I was hoping to wash off the mold and re-dry the leather in a low oven; but it’s too digested (ick) by this point to be saved. As I recall this represented only half the pumpkin (the rest having been frozen as puree) but I still hate that so much (including my time) was wasted. Any tips for future reference?
Most of the time when I prep “pumpkin” for cooking, I’ll actually use squash, because it has a lower moisture content. I don’t know what variety you used, so I can’t speak directly to your starting moisture levels.
When I dry, more often than not, I dry overnight, sometimes longer. Every single dehydrator book I’ve used seems to woefully underestimate drying times. I generally allow 8-10 hours, sometimes more.
When dehydrated food is properly dry, it should be really dry – no tacky spots. If it’s tacky, keep it in the fridge or freezer and use it sooner rather than later.
You may have run into trouble with the pectin. Pectin tends to hold water. Too much, and it can make it very difficult to dry your food properly. A friend of mine tried to dry some commercial fruit spread. She ran and ran the dehydrator, but it always stayed tacky. The problem – pectin.
When you add applesauce, it’s enough pectin to keep the fruit leather flexible, but not so much that it doesn’t dry properly – thus the pumpkin leather recipe in the post.
I don’t advise trying to wash off mold. It will send filaments below the surface that you can’t see.
As for checking moisture levels – there’s a device called a hygrolid that screws onto a wide mouth mason jar. It’s a hygrometer that reads the relative humidity inside the jar.
Simpler rule of thumb – place food in jar. Put lid on snugly. Let sit overnight. In the morning, if there is condensation on the lid, it’s not dry enough.
If still not sure, store in freezer or refrigerator.
Once you know your food is dry enough, vacuum sealing it in storage jars will maximize storage life.
Could using Quince solve the pectin problem?
Quince is high in pectin, so it could probably be substituted for the applesauce. I’m not sure about the flavor profile and texture, as I have never eaten or cooked quince.
I’m so excited to try these! I’m new to a Paleo diet and am wondering how sweet these are? Getting to the point, can I reduce or leave out the honey? I’m happy with a hint of sweetness as long as the texture and flavor comes out right. Thanks!
You could leave out the honey and I believe they would still work. I’d suggest mixing it up without the honey, tasting, then deciding if you want to add some honey or leave it out.
is the milk even necessary, i have plenty of applesauce but don’t understand the milk, i have coconut and cranberries (dried) but milk?
The milk adds richness, giving it more of a pie flavor. You can try it without if you like.
I would like to use your picture and put a link back to this website, if I may.
Candy
Yes, it’s fine to use a single image with linkback. Thank you for asking.
I want to make fruit leathers etc. but most leathers are made with applesauce. Is there any way to make them without using apples, or any other fruits from the ‘high FODMAP’s’ group? My girls were diagnosed with a fructose absorption issue.
Thanks
I’m not sure which fruits are in the high FODMAP group – but – it’s the pectin in the applesauce that adds elasticity to the finished product, so I’m wondering if it would be “safe” to use the isolated pectin without the rest of the sauce, like NOW Foods, APPLE FIBER POWDER 12 OZ
?
Without the pectin, the leather will be brittle.
I have a son who cannot have apples and I personally have to follow the FODMAP diet. I use pears a lot and when I’m making preserves I use Pomona’s Pectin. It is a citrus-based pectin. Hope this helps!
Thanks, Melissa.
I’ve kept my dehydrator full for the last couple of weekends with this. I’ve tried many different things, including pomegranates, but I always keep the coconut milk, apples and pumpkin (actually so many different varieties of winter squash because I have an abundance that grew and have bonuses of volunteers). I always use the seeds and have gone back and forth between cooking the squash and not. Just be aware of the seeds and use them raw in your blender, because they have a lot of zinc in them and it’s a great addition nutritionally.
I like pepitas separately, but haven’t tried them in something like this. Don’t you find that they add a slightly gritty texture?
Hi, this has nothing to do with this delicious looking recipe. I have a friend who is sure her turkeys are eating the chicken eggs and even chickens. Any advice? Know of any place of turkey wisdom? Thanks.
Unfortunately, once poultry has developed bad habits, they are incredibly difficult to break, and the problem birds are typically culled. If she could house them separately, that would take care of the bad behavior temporarily, but there’s not any easy way to “cure” it. Birds are omnivores. Usually they stick to things like bugs, frogs, snakes… but sometimes, they don’t.
I reead through your notes, the recipe and now I have another questikn. I am looking to make pumpkin leather strips for our dog. I would rather purchase, but can’t find. Do you think, with your experience, I could tackle the product with just plain canned pumpkin spread on the leather sheets?
You could dry just plain pumpkin, but it would make a better “leather” if you mixed it half and half with applesauce. The applesauce will make it pliable instead of brittle.
Just made my first batch – awesome!!!
I did use half again more dried cranberries than called for, and may even use more next time (I love dried cranberries…), and I just mixed them in with the rest of the ingredients.
A single recipe filled two trays in my Excalibur, and it took 10 hours (our indoor air is pretty dry in winter so I’m sure that affects drying time).
Hubbie requests that my next batch be much bigger 🙂
I mainly kept the cranberries sprinkled on top so they looked prettier for photos. 😉
Has anyone tried omitting the applesauce? I have an abundance of musquee de provence pumpkins & they’re sweet enough by themselves…hmmm.
The applesauce isn’t just for the sweetness, it’s for the pectin, which makes the snacks flexible instead of brittle.
Cant wait to try this
Can this pumpkin leather be made in a regular oven? I don’t have a dehydrator
If you can set your oven temp low enough, that’s one option. Some people also dry with just the pilot light.
Just wondering if anyone has made this in the oven; if so how did it turn out?
I don’t have a dehydrator but would love to make this recipe.
I have a two year old Jen Air range and it does have a drying cycle, imagine that! I have only dried pears and hot peppers on parchment paper. Worked well. It has three racks so I should be able to do a fair amount.
Sounds promising. 🙂 I have yet to figure out a way to get my gas range to run at a low enough temp, but I now have two dehydrators so I’m pretty well covered.
Cannot even begin to express my excitement over this recipe. Got a dehydrator this year and have been looking for interesting recipes!!! This will make some Christmas treats for my nieces and nephew. Thank you!!!!!
Thanks for the positive feedback!
If I do this with canned pumpkin, do I have to cook the pumpkin first? If so…how?
Canned pumpkin is cooked during the canning process.
Thank you, Laurie!
Hi Laurie, can you dry it in the oven ?
If you can get your oven down to around 140, it should work. Prop the door open to keep air circulating during the drying time. See the post on home food drying for more detailed instructions on using an oven to dehydrate food.
I did this but with a couple of changes. 1) I used Yams 2) I used pureed Pineapple. No raisins however, I might try some cut up dates. Yummy !
Sounds good!
This is great, I have some pumpkin about to expire, and this will give me a few more months, perhaps, not, once the grandkids get hold of it!
Thank you!
You’re very welcome. Enjoy. 🙂
Am really excited about trying this out! After Thanksgiving! We harvested so many pie pumpkins and I have canned a bunch and was wondering if I was going to have to through the pumpkin out after collecting the seeds (my husband nuts for taco flavored roasted pumpkin seeds) Now I am thinking of this plus I have a recipe for pumpkin butter found on the web and am going to try that. If I use parchment paper do I need ‘oil’ it first?
(I find myself visiting your site daily for it is very inspirering You put a lot of work into it and it is great!)
If you’re not concerned about reusing the parchment, you can probably skip lubing. Maybe try a single batch first, and see if you like the results?
thanks for your kind words about the site. It is a bit like my third kid. 🙂
Just a quick update. Made my first batch of pumpkin leather over night. It turned out fantastic! I chose to do pumpkin butter recipe that I got from mysheglows.com. Neat site great recipe. I got two and a half sheets out of about 6 cups of mix.
Portable pumpkin. Gotta love it. 🙂
This sounds seriously yummy!!! I have some extra crookneck that I have to use up and it’s apple season (almost) here!
YUM!
Tamara
tamsgarden-howdoesourgardengrow.blogspot.com
I just visited a friend today who has more crooknecks than I have even seen in one garden. They’re huge, too. I told her I would swap her some spaghetti squash. 🙂
What is the purpose of the coconut milk? Could you use something else? I have an abundance of hubbard squash I’m going to try with this.
The coconut milk adds flavor and modifies the texture a little. You could also use evaporated milk, or try skipping it all together and seeing how it works.
Hi Laurie, well that's a very interesting recipe. I haven't seen that one before. Will have to try making it sometime soon. Thanks for sharing. I have recently found your blog and am now following you, and will visit often. Please stop by my blog and perhaps you would like to follow me also. Have a wonderful day. Hugs, Chris
There's really nothing to using it – just set it to the correct temp for whatever you're drying and let it dry. I've been using mine for years and have yet to blow anything up. 🙂 Most of the time I let it run overnight.
A manual is available online at: http://www.nesco.com/files/pdf/food_dehydrator.pdf
That looks like the same dehydrator as I have, but I don't have an instruction manual for it. Do you happen to have a spare, or know where I can find one? I got the dehydrator as a hand-me-down and am a little afraid to do much with it since I have no clue what I'm doing or where to find out how to do anything without destroying the machine or blowing up the house or something.
Laurie,
This is a great idea. Please link up to my new Fall Harvest Blog Hop.
Try spreading it a little thinner or drying it for a shorter time, or both. That should give a more flexible leather.
Thanks for letting me know you liked it.
Laurie
Considering this is made with milk I am having a hard time believing it would last months stored in a jar or even a fridge, without freezing.
Canned milk, which is shelf stable, not fresh milk. I do normally keep it in the fridge. It’s lasted about 6 weeks with no fur or other signs of spoilage before being eaten. The various spices have a preservative effect in addition to adding flavor.
Oh my gosh! Yum!
I made with parchment paper and it seemed to work ok. Except they cracked all over. Maybe I spread too thinly? It's my first attempt at leathers.
I wish I could make these every day just for the wonderful aroma throughout the house!
Thank you for posting.
Coreen