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Mrs. Harvey P. Miller

? C. all-purpose flour
2 tsp. pumpkin pie spice
1 tsp. baking powder
Dash of salt
3 eggs

? C. pumpkin
Confectioners’ sugar
1 qt. butter pecan ice cream, softened
Whipped cream (optional)
Toasted, chopped pecans (optional)

1 C. sugar
In a small bowl, combine flour, pumpkin pie spice, baking powder and salt. In a mixing bowl,
beat eggs at high speed for 5 minutes or until pale yellow. Gradually beat in sugar. Stir in
pumpkin. Fold in dry ingredients. Line a 15?x10?x1″ baking pan with greased and floured waxed
paper. Pour batter into pan. Bake at 375? for 15 minutes. Turn cake out onto a linen towel that
has been sprinkled with confectioners’ sugar. Peel off paper; roll up cake with towel. Cool on a
wire rack. Unroll cake onto a baking sheet. Spread softened ice cream to within 1″ of edges.
Roll up cake again, without towel. Cover and freeze. To serve, let stand a few minutes at room
temperature before selecting. If desired, dust cake with confectioners’ sugar and top with
whipped cream and pecans. Yields 10 servings.

PUMPKIN ICE CREAM ROLL was last modified: by

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