Ingredients:
* 1 15 ounce can pumpkin
* 1 large apple
* 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. (“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.) 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.
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