Tuesday, October 19, 2021

East Tennessee Pumpkin Roll (1986)

  • 3 eggs
  •  1 cup sugar
  • 3/4 cup canned pumpkin
  • 1 tspn lemon juice
  • 3/4 cup flour
  • 1 tspn baking powder
  • 2 1/2 tspns cinnamon
  • 1 tspn ginger
  • 1/2 tspn nutmeg
  • 1/2 tspn salt
  • 1 cup nuts, finely chopped
  • Powdered sugar
  • Filling (see below)
Beat eggs on high speed for 5 minutes.. Gradually blend in sugar. Stir in pumpkin and lemon juice. 

Sift together the flour, cinnamon, ginger, nutmeg, and salt, and fold into pumpkin mixture. Pour into a greased and floured 10-x-15-inch pan. Top with nuts, and bake at 375 degrees for 15 minutes.

  • 6 oz cream cheese, softened
  • 4 tspns butter
  • 1/2 tspn vanilla
  • Lemon peel grated (optional)
Mix filling ingredients and set aside. Immediately turn cake out on a towel sprinkled with powdered sugar. Start at narrow end and roll cake and towel together and cool. 

Unroll cake, and spread filling onto cake. Reroll. Cover losoely and refrigerate.  Yield: 12 to 15 servings. 

More "Lost" Pumpkin Recipes
Libby's Apple Pumpkin Fritters (1984)
Libby's Pumpkin Fudge (1984)

(Origin - "Treasures of the Smokies: Tempting Recipes from East Tennessee" by the Junior League of Johnson City, Tennessee, 1986.) 

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