Pumpkin Pie Bark

Uses for Pumpkin Pie Bark:

• My favorite backpacking dessert – pumpkin pie!
• Snack on pumpkin pie chips while hiking.

How to Make Pumpkin Pie Bark:

Combine one 15 ounce can of pumpkin with ¼ cup of maple syrup and two teaspoons of pumpkin pie spice. Pumpkin pie spice is a blend of cinnamon, nutmeg, ginger, and allspice. I use real maple syrup, not the fake stuff. Stirring is fine… no need for a blender.

Spread thinly (about eighth inch) on dehydrator tray covered with Excalibur Paraflexx® sheet, parchment paper, or plastic wrap.

Dehydrate at 135° for eight hours until brittle. After about five hours, flip the bark over using the “flip-trick” as follows: Place a spare dehydrator tray on top of the Pumpkin Pie Bark and flip the two trays over so that the bottom side of the Bark is now facing up. This will ensure complete drying.

Yield: One 15 ounce can of pumpkin barks down to 1 ½ cups weighing four ounces.

No-Crust Pumpkin Pie

• ½ cup Pumpkin Pie Bark
• ½ cup water

On the Trail:

Pumpkin Pie Bark dissolves in hot or cold water. If you want hot pie, heat the water in your pot first, and then stir in the Pumpkin Pie Bark until creamy.

Garnish with chopped walnuts or pecans if desired.

• Potato Chips
• Sweet Potato Chips
• Bean Bark
• Corn Bark
• Pasta Marinara Bark
• Pumpkin Pie Bark- Top of Page