Tuesday, October 9, 2012

eat: pumpkin pie roll ups

Hope you had a happy Thanksgiving weekend with the ones you love!

We spent ours with family and friends (which included celebrating my niece Raissa's and friend Nat's birthdays and trying out Three Boars resto with our friends Kat & Gord), plus we ate a ton of turkey and even made time for “il dolce far niente“ (the sweetness of doing nothing — didn't you see Eat Pray ... oh never mind, it was a crappy movie with the exception of Mr. Javier Bardem. ;)

One thing I didn't get to this long weekend (on account of 'il dolce far niente' and the beginnings of a pesky cold) was making these pumpkin pie fruit roll ups. So, I made 'em today (they're still in the oven filling our house with the loveliest smells).

Pumpkin makes everything better. Am I right, or am I right?!

Pumpkin fruit rolls

Here's how to make them...

1. Preheat oven to 170F. Line a large rimmed baking sheet with foil; spray with oil. I used parchment paper instead. It saves you a step at the end.

2. Whirl 1 cup pumpkin purée, 1/2 cup unsweetened applesauce, 1/4 cup packed brown sugar and 1/2 tsp pumpkin-pie spice in a food processor until smooth.

3. Pour mixture on prepared sheet. Using a spatula, evenly spread very thinly to edges. Bake in centre of oven until dry, 2 1/2 to 3 hours.

4. Transfer to a rack to cool completely. Peel fruit leather from foil, roll in waxed paper and store in an airtight container up to 2 weeks.

Recipe and photo via Chatelaine.


  1. Yes, pumpkin DOES make everything better:) These look delicious. Thanks for sharing!

    1. You're welcome, Kristin! Let me know if you end up making them. They didn't look exactly like the pic when I took them out of the oven, but they were still tasty as all heck. (:


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