Prairie Fox Survival

I howl at the moon over Pumpkin Bark

Pumpkin Bark

This makes a wonderful pumpkin pudding that is thick. Can be served warm or chilled.
The biggest problem you have is keeping the
grand-kids out of it!

Making Bark

The orange jack-o-lantern pumpkins you see at Halloween are not good for making bark or canning.
The heirloom Columbus Pumpkins we grow works great for canning, cooking and making bark.

For a single serving of warm pudding or a piece of pie without the crust chilled just mix 1/2 cup of pumpkin bark to 1/2 cup of water per serving. Let set for 8 to 10 minutes stir occasionally until re-hydrated.

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Pumpkin Bark Recipe
For 16 ounces of pumpkin

1/4 teaspoon each of cinnamon, nutmeg, ginger and allspice. Add more or less according to your preference.
1/4 cup real maple syrup.

Mix all ingredients in blender until pureed to a smoothie like consistency.
Spread evenly about 1/8 inch thick on dehydrator tray lined with parchment paper or leather trays that came with your dehydrator.

Dehydrate for about 8 hours, about 1/2 way through cooking turn over the bark.

Bark is done when brittle. Let cool, break into pieces then store in airtight container.


By growing our own garden we have an abundance of pumpkins. They can up great for pies, breads and cookies. A pint jar (16 ounces) of pumpkin barks down to 2 ounces.