Pie? What pie?
Forget pumpkin pie.
This cream-cheese filled pumpkin roll will take the cake at any Thanksgiving dinner.
This dessert isn’t difficult, but does require some time. It is well worth your efforts. Another bonus, it can be made in advance and frozen. Just be sure to transfer it to the refrigerator 24 to 48 hours before serving.
A few tips:
▪You’ll be rolling the cake in a towel, which will create a nice cavern for the cream cheese filling. Make sure the towel is clean and of non-fuzzy material.
▪Don’t use reduced-fat or fat-free cream cheese. First of all, it’s Thanksgiving. Don’t bother trying to cut calories. Second, the consistency and taste of your filling will be all wrong. Trust me, I learned from my flawed logic on these.
▪The end of your log may look a little mangled, or the filling may not be evenly spread to the ends. Simply slice off (and eat) before presenting.
▪Serve with a dollop of whip cream and a little cinnamon sprinkled on top.
Pumpkin Roll recipe
Cake
Mix:
3 eggs
1 C. sugar
1 tsp. baking soda
1/2 tsp. cinnamon
2/3 C. canned pumpkin
3/4 C. flour
Step 1: Pour into greased and waxed papered cookie sheet. Sprinkle 1/2 C. chopped nuts on batter. Bake at 375 for 15 minutes.
Step 2: Sprinkle 1/2 C. sugar and 1/2 C. chopped nuts over a clean kitchen towel. Immediately turn baked cake on towel. Remove waxed paper and roll up cake in the towel. Let cool completely.
Filling
Mix:
2 Tbsp. butter
3/4 tsp. vanilla
8 ounces cream cheese
1 C. powered sugar
Step 3: Unroll cake. Spread cream cheese mixture evenly on cake, and re-roll (without the towel). Wrap in saran and then foil. Refrigerate overnight before slicing and serving.
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