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Canadian Canoe Routes

Pumpkin leather
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Author:  dboles [ November 1st, 2005, 12:47 pm ]
Post subject:  Pumpkin leather

I have misplaced the recipe cant seem to find it anywhere.Does anybody have it that they would care to post

Author:  LBowers [ November 1st, 2005, 12:55 pm ]
Post subject: 

Hi Dan,
This your original post,,,,,,

Yep you read the topic right.Finally found out a decent way to use pumpkins.You have to try this if it isnt too late to get a contibution to happy paddling

1 pumpkin 5-7 lbs around the size of a volley ball
2 cups brown sugar
1/2 cup honey
4 tbs lemon juice
1 tsp orange zest
1 1/2 tsp cinnamon
1 tsp ground cloves
two shakes of ground nutmeg
dash of leftover red wine

In a hot oven 400 or so bake pumpkin whole for around an hour,let cool
seed and peel and spin in a food processor this is where I used the wine to get it to spin
Throw all everything into a pot and boil /reduce around 12 minutes,you have to stir this all the time or it will scorch.When it looks right put let it cool again
when cool place on your slightly oiled dehydrator trays and dry.
This is a good leather specially if you enjoy pumpkin pie trying to figure a way to make one using this recipe while paddling.If you do not wish to dry this process 10 minutes in a water bath hot packed in jars.This butter is great on a bagel or toast.
Im going to try a batch of apple butter in the dehydrator next will post results

Author:  Boneli [ October 17th, 2006, 2:32 pm ]
Post subject: 


Already made 4 racks of this two weeks ago and is always worth bringing to the table for everyone to enjoy.


Author:  Gail R [ October 28th, 2007, 2:32 pm ]
Post subject: 

bump... was looking for this the other day...only problem is...who ever has left over wine? :lol:

Author:  Sundown [ October 28th, 2007, 3:29 pm ]
Post subject: 

Hi all

Just a little trivia... hope it's not too far "off-thread", but did anyone know that
Pumpkin is a "Staple Vegetable" in New Zealand???

Most meals I had there, Pumpkin was served with greater frequency than potatoes.

And, it is delicious.

Incidentally, most primary Meat dishes were either Lamb, Hogget (2nd year lamb)
or Mutton (Older than that).

Christmas Day, I went out and cut a Christmas Tree... dragged it back, and
decorated it in my Host Families' Front Room (Living Room), and they loved
it... "very quaint", they thought.

I was 17 and Dreadfully Homesick... woke up and needed a Tree...
doesnt make you a bad person, does it?

Go Figure, huh?

Happy Day to All.

PS Christmas Dinner wasnt Turkey... it was Roast Beef... a Rarity there, then.


Author:  Laurie March [ October 28th, 2007, 11:03 pm ]
Post subject: 

I have a couple recipes that include pumpkin in my book - one is a spicy Thai inspired pumpkin soup

I also make a Pumpkin Pie Leather and a wicked Pumpkin Bake. Until I got more involved in the wilderness cooking/food dehydrating hobby I really had never used pumpkin all that much. It is a great ingredient that takes on sweet and savory applications quite well - that and it dried beautifully.

Tomorrow I will make pumpkin seeds (no wonder we have 5 jack-o-lanterns every year) and some soups with the flesh. My father-in-law will teach me to make pickled pumpkin (that stuff is yummy!)... so I'll share that recipe later in the week if anyone is interested.

Author:  Boneli [ September 30th, 2010, 6:49 am ]
Post subject:  Re: Pumpkin leather


That time of year once more. Just made a 1-gallon batch of this last night and will make leathers, butter and baked pumkin seeds. Would like to know how the apple butter turns out for people before I try it.


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