Beautiful Sunshine asked:
Anyone have any really good pumpking dessert recipes other than pie?
Francisco
Anyone have any really good pumpking dessert recipes other than pie?
Francisco
Tags: Dessert Recipes, Pumpkin Recipes
Good Pumpkin Recipes?
Samantha
is a great website and I have made many of their pumpkin recipes. Pumpkin cake, etc. Check it out.
Edwin
This sounds crazy but it is so good!
Mix a devil’s food cake mix with one can of pureed pumpkin and bake following directions on the box.
The pumpkin lowers the fat and raises the fiber content and the dessert is rich and moist and chocolaty.
Beatrice
My cousin gave me this pumpkin roll recipe on Monday. It seems a little difficult at first but once you get the hang of it its really easy. I made 4 rolls in 2 hours.
Pumpkin roll
3/4c flour
1cup sugar
1tsp baking soda
1 tsp pumpkin pie spice
1/2 tsp cinnamon i like a full tsp but its up to you
1 c pumpkin puree
3 eggs
1tsp lemon juise
2Tbsp powder sugar
filling
1 8oz cream cheese softened
1/4 c butter softened
1tsp vanilla
1c powder sugar
preheat oven 375 line a jelly roll pan or cookie sheet w/ sides with parchment paper (be sure to let the paper over lap the sides) in large bowl mix the flour sugar baking soda and spices together wisk to make sure all is mixed well. then add your pumpkin, lemon juice and eggs and mix with spoon make sure all is mixed well. bake at 375 for 15 min.
lay a damp linen towel on counter and sprinkle w/ powder sugar turn cake onto towel and roll cake up in the towel and let cool for 20 min. on cooling rack
make the filling by creaming(with electric mixer) butter, cheese cream and vanilla together. after creaming together add powder sugar. let chill for at least 15 min. after cake is cool unroll and add filling spread evenly onto cake. immediatley re-roll without the towel wrap in saran wrap and chill or freeze. keep refridgerated or freeze up to 2 months. make 12 -14 slices enjoy!!
Gregory
Pumpkin Roll
Cake
1/4 C. powdered sugar
3/4 C. all-purpose flower
1/2 t. baking powder
1/2 t. baking soda
1/2 t. ground cinnamon
1/2 t. ground cloves
1/4 t. salt
3 large eggs
1 C. granulated sugar
2/3 C. 100% pure pumpkin
Filling
1 pkg. (8oz.) cream cheese, room temperature
1 C. Powdered sugar, sifted
6 T. butter or margarine, softened
1 t. vanilla extract
Powdered sugar (optional for decoration)
Directions for cake: preheat oven to 375 degrees. Grease 15X10in jelly-roll pan; line with wax paper.Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar. combine flour, baking powder, baking soda, cinnamon, cloves and salt in a small bowl.. Beat eggs and granulated sugar in a large mixer bowl until thick. Beat in pumpkin. Stir in flower mixture. Spread evenly into prepared pan. Bake for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with
narrow end. Cool on wire rack.
For Filling: Beat cream cheese, 1 C. powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in
plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
BE SURE TO PUT ENOUGH POWDERED SUGAR ON THE TOWEL WHEN ROLLING UP THE CAKE SO IT WILL NOT STICK~
Jack
pumpkin seeds