Pumpkin Roll

[amiee2006]

Its that time of the year again...Thanksgiving...I'm going to a dinner with friends and would like to take a dessert that my friend and I could actually eat! * she is on a low carb but not atkins diet...i'm beating her in weight loss *snicker* we both gloat, i'm not mean * Pumpkin Rolls are my favorite! I can make a mean one but I have absolutely no recipes for an induction safe pumpkin roll. Or even something like it!

Anyways, thanks a bunch for taking time to read my post.


*hugs*

[2big4mysize]

Re: Pumpkin Roll

what do you put in your high carb version for filling?

sweetened revolution roll done in a jely rool pan should work for the cake part

[amiee2006]

Re: Pumpkin Roll

I'll get out my recipe and post it in abit so you guys can help a bit more. I really didn't give much info to work with! Be back in just a bit! *Goes to kitchen for the recipe*

[floydgirl]

Re: Pumpkin Roll

I can't wait to see this recipe! I've been thinking about making a lc version of this. I was thinking of substituting almond flour for the flour. Also a no-brainer is to use splenda instead of sugar. I'd be willing to bet we can indeed make this low carb and tasty!

[not2late]

Re: Pumpkin Roll

If it's a jelly roll type thing, use the Atkins Revolution Roll recipe (sweetened of course) and bake it in a rimmed sheet pan. Then you can fill it with a filling of pumpkin puree and cream cheese.

[theredhead]

Re: Pumpkin Roll

Here's the recipe I use for a low carb Pumpkin Roll. Carbalose flour isn't induction friendly, though. Perhaps this will help you by giving you a place to start modifying. Maybe almond flour could be subbed.

Grandma's Pumpkin Roll (Originally posted by Sosumi)


31 drops Liquid Splenda
6 large eggs
1/2 cup Erythritol, or a little less
1 1/3 cups canned pumpkin
2 teaspoons lemon juice
1 1/2 cups Carbalose flour
2teaspoons baking powder
2 teaspoons baking soda
1 teaspoon ground cinnamon
3/4 teaspoon ground cloves
1/2 teaspoon salt
Filling:
12 ounces cream cheese
6 drops Liquid Splenda
2 Tablespoons Erythritol
8 Tablespoons butter, melted and cooled
1 1/2 teaspoons DaVinci syrup

Prepare a 15 x 10 jelly roll pan by fitting it with parchment paper. Preheat oven to 325 degrees.

Beat eggs on high with sweetener until frothy. Stir in pumpkin and lemon juice. Mix well. Combine dry ingredients in a separate bowl and slowly add to egg mixture.

Spread batter in prepared pan and bake for 15 minutes. It it done when it springs back when lightly pressed. Dampen a tea towel with warm water and spread out on table or counter. Remove the cake from the oven and immediately turn on to prepared towel. Carefully peel off parchment paper. Gently roll up cake and towel together, starting with narrow end. Cool on wire rack.

Carefully unroll cake. Spread cream cheese filling (see below) mixture over cake. Carefully re-roll cake using the towel to support it and make rolling easier. Wrap in plastic wrap and refrigerate one house. Can also be frozen.

FILLING - Beat together ingredients and spread on cooled cake. Roll up very carefully. Wrap in waxed paper and again in foil if freezing.

[2big4mysize]

Re: Pumpkin Roll

oh I was going to fill the "cake" with pumpkin spread

do you want pumpkin cake and a filling or "cke and pumpkin filling Amiee2006

[Lisa M]

Re: Pumpkin Roll

My mouth is watering already.

I know I'm not Amiee2000, but can I say yes and yes for both?? LOL...

I bought fresh pumpkin pie spice from the bulk market yesterday and can hardly wait to get crackin' with baking LC style! WOo hooo!

[2big4mysize]

Re: Pumpkin Roll

Lisa make some pumpkin "butter" by mixing 1/2 cup canned pumpkin with 1 t- 1T of your spice depending on howe spicey you like yours and 1 ounce of cream cheese as the fat to stabilize the blood sugar load.
nuke it abbout a min to soften the cream cheese and activate your spices and you can mix it really well.

it is spreadable and yummy. you can sweeten it if you ned to with some ofr your sweetener if you need it but the cream cheese makes it very sweet to me. I spread it on my flax hotcakes and yum yum.

I was going to spread it on the rollz for aimee2006 but needed to knw if she had other stuff in hers. grandmother had a "cake" layer a nut layer, a pumpkin layer, and a white layer i never liked as a kid I think it was chantilley cream.

[Lisa M]

Re: Pumpkin Roll

Thank you!!! Oh, yummy! And Walmart has an awesome sale on their large cans of pumpkin. Oh wait! I have 2 fresh pie pumpkins out on the front porch waiting patiently for me to do something with them. Oh...I think I know what!

My printer is now begging for mercy..lol...I've printed out about a dozen recipes in the past 10 minutes. LOL.../

Thanks again!

[2big4mysize]

Re: Pumpkin Roll

if you are going to cook the real stuff just add the spices directly to it and cook then when it cools a little melt in some creamcheese and store it in a jar in the frige mine never lasts a week can you tell I love pumpkin butter?

[amiee2006]

Re: Pumpkin Roll

INGREDIENTS:

• 3 Eggs
• 1 cup Sugar
• 2/3 cup Pumpkin
• 1 teaspoon Lemon juice
• 3/4 cup All-purpose flour
• 1 teaspoon Baking powder
• 2 teaspoons Cinnamon
• 1 teaspoon Ginger
• 1/2 teaspoon Nutmeg
• 1/2 teaspoon Salt

• Filling:
• 8 ounces Cream cheese -- softened
• 4 tablespoons Butter -- or margarine
• 1 cup Powdered sugar
• 1/2 teaspoon Vanilla

PREPARATION:

In large bowl, combine eggs and sugar, beating well. Add pumpkin and lemon juice, mixing until blended.

In separate bowl, combine flour, baking powder, spices and salt. Add to egg mixture, mixing well. Spread batter into greased and waxed-paper lined 10-by-15-inch jelly-roll pan.

Bake at 350 ° for 15 minutes. Remove from oven. Cool for 15 minutes. Place cake on clean tea towel sprinkled liberally with powdered sugar. Cool 10 minutes longer. From 10- inch side, roll cake up in towel. Set aside. While cake is cooling in towel, prepare filling. Beat together cream cheese and butter; stir in powdered sugar and vanilla and blend until smooth.


Unroll cake. Evenly spread filling over cake. Roll up cake (without the towel). Wrap in plastic wrap. Cover and chill at least 1 hour. Slice before serving. Keep leftover slices refrigerated. This pumpkin roll freezes well.

*This is my all time favorite dessert! I make it every year and its so yummy. I would love to see this modified Atkins style! *

[MustLose80]

Re: Pumpkin Roll

I am patiently waiting and drooling for this one.....

[theredhead]

Re: Pumpkin Roll

Amiee, please check my post in the first page of this thread. The recipe I posted IS the same as yours, but low-carbed. You might prefer another sugar sub. The Carbalose flour works really well with this recipe. In fact, it's the only thing I use it for. Maybe almond flour would be a good sub for that. Good luck!

[amiee2006]

Re: Pumpkin Roll

I will have to make me a list of ingrediants then! =) Thanks alot hun!

I'm sorry it took forever and a day to post my recipe but I just moved in my new house last October and well...lets say i had to "dig" for it! And...I still couldn't find it..LOL!!! So I had to search the net for it.

I'd suggest this to anyone, I haven't tried the low carb but hey..how can you go wrong with pumpkin? Mmmmmm...