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“Pumpkin Pie Roll-Ups”

Prep Time10 mins
Cook Time8 hrs
Total Time8 hrs 10 mins
Servings: 15 roll-ups


  • 1 15- oz can pumpkin puree
  • 1 cup unsweetened apple sauce
  • 1/4 cup honey
  • 1 cup coconut milk
  • 1 teaspoon coconut oil
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground ginger


  • Preheat the oven to 170 degrees F on convection setting if you have it. If your oven temperature doesn't go that low, set it at the lowest temperature and prop the door open slightly.
  • Combine all of the ingredients together in a blender, except the lemon juice and cornstarch.
  • Puree on high until smooth.
  • Add the lemon juice and puree for a few more seconds.
  • Transfer to a baking sheet lined with parchment and brushed with coconut oil.
  • Spread on in an even layer about 1/8-inch thick and place in the oven.
  • Dehydrate for 6-8 hours if on a convection setting, or up to 12 hours without it. The leather should be uniform in texture and color and lift in one piece from the sheet tray.
  • Remove from the oven and let cool slightly.
  • Dust with corn starch and cut into strips along with the parchment and roll it. Tie with twine and store in a cool dark place.