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Old Fashioned Family Traditions: Pumpkin Roll with Cream Cheese Filling

  1. #1
    Junior Hostess Linda Lou's Avatar
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    Pumpkin Roll with Cream Cheese Filling

    Pumpkin Roll:
    3 eggs, beaten 5 minutes
    1 cup granulated sugar
    Stir in :
    2/3 cup canned pumpkin
    1 tsp. lemon juice
    3/4 cup all purpose flour
    1 tsp. baking powder
    2 tsp. cinnamon
    1 tsp. ginger
    1/4 tsp. nutmeg
    1/2 tsp. salt

    Chopped walnuts, if desired

    Grease a jelly roll pan, place wax paper on top. Pour batter into pan and spread. Sprinkle with chopped walnuts, if desired.

    Bake in 375 degree oven for 15 minutes.
    Turn out onto a towel well sprinkled with powdered sugar.
    Roll up in towel until cool.

    When cool, unroll, and spread with the following filling:
    1 cup powdered sugar
    6 ounces cream cheese
    4 T. butter
    1/2 tsp. vanilla
    Beat well, refrigerate until ready to fill the pumpkin roll.

    Reroll the pumpkin roll with the filling. Refrigerate, slice, and then serve. Sprinkle with additional powdered sugar if desired.

    This freezes beautifully. I normally make about half again as much filling, because I don't like to skimp on it. Besides, you need a bit to sample !

  2. #2
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    thankyou Linda Lou!

    i will try this out one day!

    now.. where's that measurment conversion table i found the other day... :) altho, i made a bread recipe as is, forgetting i needed to convert a few things, and it turned out just lovely!

  3. #3
    Flower Arranger
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    This looks yummy, but I have a query about canned pumpkin. I have never seen it in NZ shops and I'm pretty sure it's not available...probably because fresh pumpkin is so freely available all year round. Is the canned version a puree or chunks? To substitute fresh pumpkin would it need to be a dryish mash...or quite "sloppy"??
    Pumpkin is very popular here with roasted meats and also more recently in caf├ęs served as a "Roasted pumpkin Salad". Scrummy!

  4. #4
    Junior Hostess Linda Lou's Avatar
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    It is a commercial pureed product. It is quite thick. It should be fine to bake or cook your own and puree it.

  5. #5
    Flower Arranger
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    Thanks Linda Lou for the instant answer from the other side of the world!

  6. #6
    Scone Maker gracey's Avatar
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    This is the same recipe that I have and I have made it during the holidays for several years. I always have people ask for the recipe, it's always a big hit. yum yum.

  7. #7
    Flower Arranger Dawn Marie's Avatar
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    Question

    The pumpkin roll sound delicious and I'd really like to make it but I have never made anything in a roll before. Silly question but here goes...what is a jelly roll pan?
    ...God has not called us to see through each other, but to see each other through...

  8. #8
    Junior Hostess Linda Lou's Avatar
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    A jelly roll pan is like a cookie sheet, just larger. It has about 1 inch deep sides. Mine is 11x17 inches. You can use two smaller cookie sheets as long as the sides are deep enough. I have never tried a 13x9 cake pan, not sure how easy it would be to dump it out of it.

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