Halloween Recipes from Razzle Dazzle Recipes
Pumpkin Fruit Roll-ups Recipe
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Pumpkin Fruit Roll-ups

Chop pumpkin and cook in saucepan until soft. Use as little water as possible. Puree in blender or food processor until the consistency of thick applesauce.

Add 1/2 cup honey and 1/2 tsp. pumpkin pie spice to mixture. Mix well.

Spread puree on a cookie sheet lined with waxed paper (I'd use parchment or Silpat) (tape wax paper down so it won't curl over the pumpkin), leaving a 1-2 inch border around the edge.

Preheat oven to 275 F and bake for 30-35 minutes. Turn off oven and leave door closed, letting the pumpkin dry 8-10 hours.

When cooled to the touch, roll up and cut into 1-inch wide strips. Seal in ZiplockŪ bags. OR leave flat and use Halloween-shaped cookie cutters to cut into fun holiday shapes.

Note:  I would use a small pie pumpkin. I would also roast the pumpkin in the oven instead of cooking it on the stove. Cut the lid off and remove the seeds. Put the lid back on and place the pumpkin on a baking sheet. Bake for at least 45 minutes or until it pierces easily with a fork. Cool it and proceed with the recipe from there. After blending the pumpkin (you may need to add a little water), taste it before putting it in the oven to make sure it is sweet and spicy enough for you.

 

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