Cut pumpkin down the center, stem to bottom, and remove the seeds.

Lay the halves flat side down and cut them into ¼ to ½-inch slices, going all the way across the halved pumpkin.

Using a paring knife, cut off the pumpkin peel and the stringy edge of each slice. You may want to cut some of the larger slices in half.

If using seasoning, sprinkle it over the slices.

Lay slices evenly spaced on dehydrator trays.

Set your dehydrator to 135°F.

Cool the dehydrated pieces to room temperature.

Store treats in an airtight container.

Place the slices on a wire rack over a baking sheet.

Set your oven to the lowest temperature (140 to 160°F) and crack the door slightly. You can do this by placing a wooden or silicone spoon between the top of the door and the oven.

Bake for 6 to 8 hours or until fully dried, checking the pieces every couple of hours to see when they are fully dried.