I made this pumpkin roll with my home grown Sugar Pie Pumpkins.
This photo is for the Harvest Recipe Category RECIPE FOR PUMPKIN PUREE: I used a 7lb pumpkin. Cut pumpkin in half, remove seeds, cut pumpkin into smaller slices, boil slices for 25-30 minutes, puree boiled slices in a food processor. RECIPE FOR PUMPKIN ROLL: 3 large eggs 1 cup of sugar 2/3 cup of pumpkin puree 1 teaspoon of lemon juice 3/4 cup of flour 1 teaspoon of baking powder 1/2 teaspoon of salt 2 teaspoons of cinnamon 1 teaspoon of vanilla Beat eggs at high speed. Add sugar gradually. Mix in all other ingredients. Pour mixture into wax-paper-lined cookie sheet. Bake at 375 degrees Fahrenheit for 12 to 15 minutes. Turn out on powdered sugared towel. Roll like jelly roll and cool. Unroll. RECIPE FOR ICING IN MIDDLE: 1 cup of powdered sugar 6 ounces of cream cheese 4 tablespoons of butter, softened 1/2 teaspoon of vanilla Icing: Cream all ingredients together. Spread on cake, and roll like jellyroll once again.