As previously mentioned, Eric has successfully grown some pumpkins in our allotment garden. We’ve been obsessively researching pumpkin recipes for a few weeks in anticipation (I really want to make a curried pumpkin soup!).
Our homegrown pumpkins are wonderful for cooking, because they are or a variety meant for cooking. Most of the pumpkins you see at the store are grown for decoration. Their pulp is therefore stringy and flavorless. I’m sure you’ve encountered this nastiness if you’ve ever carved a jack-o-lantern. However, our tiny handful of seeds have matured into an overflowing plot of medium-sized pumpkins containing soft, flavorful flesh.
We’re using the whole pumpkin, too. In addition to making delectable treats such as this pumpkin roll, we’re composting the shells and stems, and Eric’s also making his own home-baked pumpkin seed snacks, with a generous dusting of Old Bay!
Though this pumpkin roll is properly more of a dessert, owing to its cream cheese icing and overall sweetness, we ate it for breakfast. It’s especially tasty with coffee.
Eric’s Pumpkin Roll
3/4 cup all-purpose flour
1 cup white sugar
1 tsp baking soda
1 medium-sized pumpkin (~1 cup of flesh)
2 Tbsp cinnamon (powdered)
1 Tbsp nutmeg (powdered)
1 tsp lemon juice
2 Tbsp confectioners’ sugar
Cream Cheese Icing
8 oz. cream cheese, softened
1/4 cup butter
1 tsp vanilla extract
1 cup confectioners’ sugar
plus extra butter and flour for greasing
1. Preheat oven to 375°. Grease and flour a standard size cookie sheet.
2. In a blender, purée the pumpkin to a smooth consistency. This may require scraping down the sides of the blender a couple of times. Set aside.
3. In a large bowl, mix together flour, sugar, baking soda, nutmeg, and half the cinnamon. Stir in the puréed pumpkin, eggs, and lemon juice.
4. Pour mixture onto the cookie sheet, making sure to spread evenly, and bake for 15 minutes.
5. On a clean counter top (or cutting board), sprinkle the confectioner’s sugar. Pour the pumpkin mixture onto the surface. Carefully roll up the pumpkin mix, and let it sit for at least 20 minutes, cooling.
6. Meanwhile, you can prepare the icing. In a medium bowl, blend cream cheese, butter, vanilla, and sugar. I recommend using an electric hand mixer.
7. Once the pumpkin is cool, unroll it on the counter. Sprinkle the remaining cinnamon over the entire surface. Then carefully spoon the icing onto it, and spread it out evenly.
8. Re-roll the mixture and secure it in plastic wrap. Refrigerate the roll for at least a couple of hours, to solidify.
9. To serve, remove the plastic wrap and cut carefully into slices, then serve immediately.
The pumpkin roll should be replaced in plastic wrap after serving, and will keep for up to two weeks in the refrigerator. It also freezes well; wrap securely in foil and use within a couple of months for best results.