2 cups apples, peeled and diced
1/4 cup water
1/2 teaspoon lemon juice
1 cup pumpkin purée
3 tablespoons honey (buckwheat preferred)
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
In a medium to large stockpot add diced apples and water. Bring to a boil. Add in lemon juice. Reduce heat to medium-low and simmer until apples start to turn to sauce and can be mashed easily with a fork. Using an immersion blender (or cooling slightly and using a regular blender or food processor) blend until smooth. Add in pumpkin purée, honey, cinnamon, nutmeg and allspice. Continue cooking for an additional 5 minutes to let the flavors meld.
Line a baking sheet with parchment or a silicon mat. Spread the purée 1/8″ to a 1/4″ thick on top of the lined sheet. I shake the pan to even things out. Bake at 150° F for approximately 8 hours until purée no longer feels gummy (it will still have a sticky quality and be pliable). Allow to cool slightly.
Roll fruit and parchment backing into a long tube. Cut into portions. If you used a silicon mat, transfer fruit to plastic wrap before rolling. Store in airtight containers or zip-top bags until ready to eat.
Makes 8-10 servings.
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[…] Pumpkin Pie Fruit Rolls […]
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Line a baking sheet with parchment or a silicon mat. Spread the purée 1/8? to a 1/4? thick on top of the lined sheet. I shake the pan to even things out. Bake at 150° F for approximately 8 hours until purée no longer feels gummy (it will still have a sticky quality and be pliable). Allow to cool slightly.