Puree in blender or food processor until the consistency of thick applesauce.
Add 1/2 cup honey and 1/2 tsp. pumpkin pie spice to mixture. Mix well. Spread puree on a cookie sheet lined with waxed paper (tape paper down so it won't curl over the pumpkin), leaving a 1-2 inch border around the edge.
Preheat oven to 275 F and bake for 30-35 minutes. Turn off oven and leave door closed, letting the pumpkin dry for 8-10 hours.
When cool to touch , cut in 1-inch strips and roll , Seal in ziplock bags and enjoy!
Not a NESTLÉ®-tested recipe.