Pumpkin Pie Bark
Uses for Pumpkin Pie Bark:
- No-Crust Pumpkin Pie! Just add water.
- Makes a chewy snack while hiking.
- High in Vitamin A and fiber.
Ingredients:
- 1 15 ounce can pumpkin
- ¼ cup real maple syrup
- 2 tsp pumpkin pie spice (cinnamon, nutmeg, ginger, allspice)
Combine pumpkin with maple syrup and pumpkin pie spice. Use real maple syrup for best results. Stir until ingredients are mixed well. You don't need to use a blender.
Spread thinly (about eighth inch) on dehydrator trays covered with Excalibur Paraflexx® sheets, 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 Bark and flip the two trays over so that the bottom side of the Bark is now facing up. This will ensure complete drying. The flip-trick is very easy with Excalibur Dehydrator trays. If you don't have an Excalibur, just peel the bark off when the bark is dry enough to hold together and turn it over.
Yield: One 15 ounce can of pumpkin barks down to 1 ½ cups weighing four ounces.
No-Crust Pumpkin Pie
Ingredients:
- ½ cup Pumpkin Pie Bark
- ½ cup water
Pumpkin Pie Bark dissolves in hot or cold water. If you want hot pie, stir the Bark with hot water until creamy. I use my candle stove to gently warm the water for pumpkin pie.
Garnish with chopped walnuts or pecans if desired.
Granny Smith's Pumpkin Apple Bark
Ingredients:
- 1 15 ounce can pumpkin
- 1 large apple
- ¼ cup real maple syrup
- 2 tsp apple pie spice (cinnamon, nutmeg, allspice
Peel and core apple and cut into pieces. Combine with pumpkin and spices in blender and blend until smooth.
Spread thinly on dehydrator trays covered with paraflexx® sheets or parchment paper.
Dehydrate at 135° for eight hours. Employ the flip trick as discussed above after five hours. Dried consistency will be more leathery than basic pumpkin pie bark which is brittle.
Tear bark into pieces and enjoy as a trail snack. To make pie, combine ½ cup bark with ½ cup hot water and stir until creamy. I like this dessert garnished with granola.
Cherry Chocolate "Moose" Bark
Ingredients:
- 1 15 ounce can pumpkin
- 1 cup fresh cherries, pits removed
- 15 Tbsp sweetened cocoa powder
- ¼ cup warm water
Make a simple chocolate sauce by combining sweetened cocoa powder (like chocolate milk powder) with ¼ cup warm water. Fifteen tablespoons may seem like a lot of cocoa powder, but I got the chocolate flavor I was looking for from this quantity compared to less. Adjust to suit your tastes.
Combine chocolate sauce with pumpkin and cherries in blender and blend until smooth.
Spread thinly on dehydrator trays covered with paraflexx® sheets or parchment paper.
Dehydrate at 135° for eight hours. Employ the flip trick as discussed above after five hours. Dried consistency will be more leathery than basic pumpkin pie bark which is brittle.
Tear bark into pieces and enjoy as a trail snack. Cherry Chocolate Moose Bark tastes like Tootsie-rolls® to me. To make pie, combine ½ cup bark with ½ cup hot water and stir until creamy. This pie reminds me of chocolate mousse. Try garnishing with chopped nuts and/or dried coconut.
More Bark Recipes...
