"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Pumpkin Roll Recipe

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This recipe for Pumpkin Roll, by , is from The Hixon Family and Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Robyn Dowd
Added: Friday, January 19, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 eggs
1 C sugar
1 tsp lemon juice
2/3 C pumpkin, canned
3/4 C flour
1 tsp baking powder
1 tsp cinamon
1 tsp allspice
1/2 tsp salt
1/2 tsp nutmeg
********
8 oz cream cheese
1 C powdered sugar
4 tsp butter
1 tsp vanilla

Directions:
Directions:
Beat eggs and add the rest of the 1st list of ingredients; grease a lipped cookie-sized sheet; pour and spread out ingredients (about 1/4" thick); and bake at 325 for 15 minutes.

Turn out baked roll onto a lint-free towel. Fold the edges of the towel over the top of the roll, roll the towel with the roll inside, and refrigerate for at least 2 hours (or next day).

Mix the 2nd list of ingredients for the filling; take the refrigerated roll and unroll from the towel and carefully lay out not breaking the roll. Spread the filling on the inside of the roll and tightly roll it back up.

I cut the ends off (they are usually hard from cooking), and refrigerator until served. When ready to serve you sprinkle powedered sugar on top, nuts, cherries, or whipped cream.

Number Of Servings:
Number Of Servings:
8-12
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Traditional Thanksgiving dessert served alongside the pumpkin pie for those who like a different texture.

 

 

 

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