Updated Nov 24, 2014Chatelaine
- Preheat oven to 170F. Line a large rimmed baking sheet with foil; spray with oil. 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. 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. 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.