Ingredients
Equipment
Method
- Preheat your oven to 200°F (95°C) or set your dehydrator to its lowest setting (around 135°F/57°C). Line a baking sheet with parchment paper or a silicone baking mat, ensuring the edges are raised to prevent leaks.
- In a medium bowl, combine the 1 cup of 100% pure pumpkin puree, 1/2 cup of unsweetened applesauce, 1 tablespoon of chia seeds, and 1 tablespoon of ground cinnamon. Stir until all ingredients are thoroughly mixed and the texture is smooth.1 cup 100% pure pumpkin puree (not pie filling), 1/2 cup unsweetened applesauce, 1 tablespoon chia seeds, 1 tablespoon ground cinnamon (dog-safe)
- Pour the mixture onto the prepared baking sheet. Using a spatula or the back of a spoon, spread the mixture evenly into a thin layer, aiming for about 1/8 to 1/4 inch thickness. Ensure the spread is consistent for even drying.
- Place the baking sheet in the preheated oven or in the dehydrator. If using an oven, prop the door open slightly with a wooden spoon to allow moisture to escape. Dehydrate for approximately 4-6 hours, or until the leather is no longer sticky to the touch and peels away from the parchment paper cleanly.
- Once fully dehydrated, remove the pumpkin leather from the oven or dehydrator. Let it cool completely on a wire rack. Once cooled, cut the leather into bite-sized pieces or strips using a pizza cutter or a sharp knife.
Notes
For longer storage, freeze portions of the pumpkin leather. Wrap them tightly in plastic wrap or place them in freezer-safe bags or containers. They can be stored in the freezer for up to 2-3 months. If frozen, allow them to thaw gradually in the refrigerator overnight. Gently heat them in a dry skillet over low heat for a minute or two, or in a microwave on a low-power setting for just a few seconds, ensuring they do not become hot.
