"The belly rules the mind."--Spanish Proverb

Pumpkin Roll Recipe

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

Patti Clark
Added: Saturday, June 16, 2007


Large can=5 rolls, small can pumpkin =3 rolls
Mix 1 per roll
Mix 3 eggs for 5 minutes then add 2/3 cup pumpkin, 1 cup sugar, 1 tsp. lemon juice
Add: 3/4 cup flour
4 tsp. pumpkin pie spice
1 tsp. baking powder
1/2 tsp. salt
Bake at 375 for 15 minutes in a jelly roll pan lined with wax paper sprayed with Pam.
Turn upside down immediately after baked onto towel or cheesecloth sprinkled well with powdered sugar. Lay another towel on top and roll up. Cool 1 hour. Unroll and spread on the filling.

Filling: 1- 8 oz. cream cheese
1 cup powdered sugar
1/2 tsp. vanilla
4 tsp. butter
Mix until creamy.
Roll up and wrap in wax paper.

Personal Notes:
Personal Notes:
This is a nice addition to Thanksgiving desserts.Make ahead and freeze. It slices better frozen. Top with Cool Whip.




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