Pumpkin ‘Fruit Roll-Ups’

Pumpkin Fruit roll ups


  • 3 cups canned pumpkin
  • 1/2 cup unsweetened applesauce
  • 2 teaspoons ground cinnamon
  • 5 tablespoons Vermont Maple Syrup


1. Set oven to lowest possible setting. (Mine was 120 degrees F.) Use a convection oven if available. This will cut down on the necessary time for dehydration.

2. Combine pumpkin, applesauce, cinnamon and maple syrup in a blender until smooth.

3. Spread evenly into a thin layer (a litle more than 1/8 inch thick, but less than 1/4 inch thick) on parchment paper-lined baking pan.

4. Bake until pumpkin mixture is dry. This may take anywhere from 6-12 hours.

5. Once dry, remove from oven and  using scissors or a sharp knife, cut pumpkin and sheets of parchment paper into serving pieces, keeping length longer than the width. Tie securely with pretty twine.

6. To eat,  untie twine;  peel pumpkin ‘fruit roll up’ from parchment paper and enjoy.



Store  in an air tight container for  up to one week.

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