To one quart of pumpkin puree add 1 1/2 teaspoons pumpkin pie spice and 4 tablespoons of honey (or to taste) and then blend.

Cover a cookie sheet with plastic wrap. pour mixture over and spread thinly.
Set oven on low and dry the puree in oven until leather has a bendable texture, not brittle. Check often.
Be sure to prop the oven door open with something.
Roll the leather up in the same plastic wrap and cut with scissors into desired chunks.
Store in fridge or freezer.

You could also use a food dryer of course.

This came from Countryside & Small Stock Journal.