Mix well until everything is smooth and well blended. Transfer to a pot and simmer on low heat for 2-3 hours, or until the mixture has reduced by about half.
Spread pumpkin mixture over a fruit leather tray made for your dehydrator. Place trays in the dehydrator, and set to the fruit leather temperature meant for your dehydrator. On mine, it's 135 F. For others, it can be slightly higher. Dehydrate for 4-12 hours, or until the center is dried out.
Cool the fruit leather and peel off the tray. Set on a cutting board.
Cut the fruit leather with a pizza wheel or kitchen scissors.
Roll up with parchment and secure with a food-safe tie.
Store in an airtight container in the fridge for up to 4 days, or freeze for up to 6 months.
Video
Notes
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.