"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
¾ Cup Pioneer Buttermilk Baking Mix 1 Cup Sugar 2/3 Cup Caned Solid-Pack Pumpkin 1 Teaspoon Pumpkin Pie Spice 3 Eggs 1 Cup Chopped Nuts 2 Teaspoons Cinnamon ½ Teaspoon Nutmeg
Filling: 1 Cup powdered sugar 8 Oz softened Cream Cheese 6 Tablespoons Butter 1 Teaspoon Vanilla Beat ingredients together until smooth.
Heat oven to 375 degrees. Grease a 15x10x1 inch jellyroll pan. Line pan (including the sides) with wax paper. Grease waxed paper. Beat eggs and sugar until fluffy. Beat in pumpkin. Stir in dry ingredients. Pour into pan; spread evenly. Sprinkle with nuts. Bake for 15 to 15 minutes.
Invert baked cake onto a clean dish towel that has been dusted with powdered sugar. Peel off the waxed paper. Roll up cake and towel together from short side. Place the rolled up cake seam side down on wire rack. Cool completely! Unroll cake carefully. Spread with filling. Re-roll cake - carefully pulling away from the towel. Refrigerate until ready to serve. Put on serving platter and dust with powdered sugar.
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