Pumpkin Pie Roll Ups

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1 sugar pie pumpkin or butternut squash (pumpkin)

1 tbsp virgin coconut oil (pumpkin)

2 pounds apples cored and sliced

1/2 cup water

1 tbsp lemon juice

2 cups pumpkin puree

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp ground allspice

1/8 tsp salt


1. Roasted Pumpkin. Preheat the oven to 400°F (204°C). Remove the stem of the pumpkin, cut it in half, and scoop out the seeds. Rub a little bit of coconut oil on a baking sheet and put the pumpkin cut side down. Roast for about 30 minutes, or until a knife pierces the skin easily.

2. Remove from the oven and let cool for 5-10 minutes, then flip the pumpkins over to cool even more before scooping out the flesh.

3. Pumpkin Leather. Put the apples, water, and lemon juice in a medium pot and bring the water to a boil. Reduce the heat to medium and cover the pot. Cook the apples for about 15 minutes, or until they are soft.

4. Remove the apples from the heat and let them cool for 5-10 minutes. Transfer the apples into a blender or food processor, then add the pumpkin and spices. Blend until the mixture is smooth, about the consistency of applesauce.

5. Put 2 cups of the pumpkin apple mixture on a dehydrator tray that has been lined with parchment paper or silicone mats. Spread it out so that it evenly covers the tray to about 1/4″ thick.

6. Repeat with the remaining 2 cups of pumpkin apple mixture on a second dehydrator tray. Put the trays into the dehydrator and dehydrate at 135°F (57°C) for 10-12 hours. It may take more or less time depending on how thick the pumpkin mixture is spread.

7. Check periodically for doneness, and if there are still moist spots then continue to dehydrate until it is totally dry. When the pumpkin leather is completely dry but still pliable, gently remove it from the trays. Roll it up and cut it into strips for storing. Store the pumpkin leather roll ups in a jar with a tight fitting lid at room temperature.

Bon Appetit!

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