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