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Pumpkin Fruit Leathers

Kyla Kelton


2 cups pumpkin puree

2 lbs apples of choice

1/3 banana

1/2 cup water

1 tbs lemon juice

1 tsp cinnamon

1/2 tsp allspice

1/2 tsp nutmeg

1/8 tsp salt 

2 drops of cinnamon essential oil

1 drop of nutmeg essential oil

Young Living Oils Used in this Recipe:

#5633 Nutmeg Vitality Oil

#5585 Cinnamon Bark Vitality Oil

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  1. Core apples, put in pot and add water and lemon juice. Bring apples to a boil, then reduce to medium heat and cook for 15 minutes. Once the apples have softened, pull from the heat and let cool for 10 to 15 minutes.


2. Once the apples are cool add the apples to a food processor or blender with the banana. Pulse until blended well, (like the consistency of apple sauce.)


3. Add pumpkin puree, spices and essential oils to the apples and blend until smooth.


4. Line dehydrator trays with parchment paper or silicone mats. Place half the mixture on the tray, spread out to about 1/4 inch thick. Spread the second tray to the same thickness.

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5. Place the trays in the dehydrator, set to 135*F for 10hrs. Check after 10 hours, if not fully dry turn on for an additional two hours.

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  • The banana is added for consistency, it really doesn’t add much flavor to the fruit leathers. It helps to blend the banana first before adding the apples to make sure it gets fully pulverized. 


  • When spreading the fruit mixture onto your try, it helps to use a medium size frosting knife, I find you get a more consistent spread.


  • It helps to spread the fruit mixture thinner in the middle and a bit thicker on the edges because the edges will cook faster.  

  • Store in mason jars in the fridge, will lasts up to 3 weeks.

  • My favorite dehydrator is the the STX Dehydra, it is all stainless steel and that was important to us. It also can do super low heat for herbs but can get high enough to make jerky. Its a great all around (affordable) dehydrator.

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