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.