Spiced Dried Pumpkin Bites, No Sugar Added
Chewy cinnamon pumpkin pieces with no added sugar, dried for a snack and stored cold.
These spiced dried pumpkin bites use pumpkin, cinnamon and optional sweetener for a chewy snack. The source calls them candied but contains no sugar syrup, and its drying times cannot confirm a shelf-stable result. This version describes the texture honestly and stores the pieces in the refrigerator or freezer. Cut them evenly so they dry at a similar rate, and check the thickest pieces before stopping; they should feel leathery, not wet inside. Cut pumpkin into even 5-mm-thick strips. Toss with lemon juice, cinnamon and nutmeg. Add honey only if desired. Lay pieces in a single layer on dehydrator trays or parchment-lined baking sheets without overlap. Dry in a dehydrator at 55 to 60°C (130 to 140°F) for 6 to 10 hours, or in an oven at its lowest setting with airflow, checking often.
Recipe card
Spiced Dried Pumpkin Bites, No Sugar Added
Equipment: Measuring scale and spoons, mixing bowls, a sturdy utensil, and the pan or baking dish specified in the method
Ingredients
Instructions
Cut pumpkin
Cut pumpkin into even 5-mm-thick strips. Toss with lemon juice, cinnamon and nutmeg. Add honey only if desired.
Arrange
Lay pieces in a single layer on dehydrator trays or parchment-lined baking sheets without overlap.
Dry
Dry in a dehydrator at 55 to 60°C (130 to 140°F) for 6 to 10 hours, or in an oven at its lowest setting with airflow, checking often.
Check texture
Remove pieces when they are leathery and pliable with no wet centre. Drying time varies by pumpkin and equipment.
Cool and chill
Cool completely. Refrigerate in a sealed container and use within 5 days, or freeze for longer storage.
How to tell when it is ready
Cool completely. Refrigerate in a sealed container and use within 5 days, or freeze for longer storage.
Tips
- Cut pumpkin into even 5-mm-thick strips.
- Lay pieces in a single layer on dehydrator trays or parchment-lined baking sheets without overlap.
- Dry in a dehydrator at 55 to 60°C (130 to 140°F) for 6 to 10 hours, or in an oven at its lowest setting with airflow, checking often.
- Remove pieces when they are leathery and pliable with no wet centre.
Troubleshooting
- If pieces remain moist inside, continue drying and keep refrigerated.
- If the oven is too hot, lower it to prevent browning before the centre dries.
Substitutions
- Use stevia only if its package directions give a suitable amount.
- Omit sweetener for a less sweet snack.
Variations
- Use ground ginger with cinnamon.
- Add orange zest before drying.
Serving suggestions
- Add to a snack plate with nuts.
- Chop into oatmeal.
- Serve with unsweetened yogurt.
- Pack chilled pieces for a short outing.
Make ahead
Measure and prepare the ingredients ahead. Follow the storage guidance after cooking: Because dryness is not measured, refrigerate in a sealed container for up to 5 days or freeze up to 2 months.
Storage
Because dryness is not measured, refrigerate in a sealed container for up to 5 days or freeze up to 2 months.
Food safety
Do not treat home-dried pumpkin as shelf-stable; refrigerate or freeze it and discard if moisture, mold or off-odours develop.
Frequently asked questions
Can I store these pumpkin pieces in a cupboard?
No. This home method does not verify a safe moisture level for shelf storage. Keep them refrigerated or frozen.
How should I store spiced dried pumpkin bites, no sugar added?
Because dryness is not measured, refrigerate in a sealed container for up to 5 days or freeze up to 2 months.
Add to a snack plate with nuts. Because dryness is not measured, refrigerate in a sealed container for up to 5 days or freeze up to 2 months.
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