This recipe for "pumpkin fruit leather" is meant to then be used for pumpkin pie filling later, but I think it's delicious on it's own, and another great treat to add to my normal set of recipes for backpacking! Here's how to make pumpkin fruit leather: 1) Line a large (13 inches by 17 inches) rimmed baking sheet or cookie tray with sturdy, microwave-safe plastic wrap or parchment paper, letting the edges of the plastic or paper flop over the baking sheet a bit. 2) Pour the can of pumpkin pie filling into the pan and spread it over the baking sheet, about ¼ inch thick. If you use plastic wrap, make sure it doesn’t touch the sides or rack of the oven, but doesn’t flop back onto the fruit either. 3) Bake in a low oven (140 degrees F) overnight. The fruit leather is done when it isn’t sticky. Alternately, you can use a dehydrator. 4) Tear the paper or plastic away from the leather when it is done, and store in strips a Ziploc in the fridge until you are ready to use it. This stuff is delicious as a fruit leather. For the pie, about half of what you made will make a good-size pie for one. Of course, there can never be enough pie!! I'll share that recipe, soon!