So as you know we harvested a lovely pumpkin a few days ago. I didn’t want it to go bad.. so I decided to put it in our bellies and bake with it. So a pumpkin roll is born!
First thing, 1. I’ve never made a pumpkin roll, 2. I’ve never baked a pumpkin or actually used a pumpkin we harvested for eating. So it was alot of firsts today.
I found this recipe and headed to the super market after googling things like “How do I bake a pumpkin?” “How do I make pumpkin puree?” “What is pumpkin spice?” “What kind of pumpkins can you bake?”. I’m going to be up honest with you, this pumpkin roll was amazing. Have you ever made something so good that you were just like “Damn, did I just do that?”. Well that’s how I felt. I feel like I can have bake sales on my street now. Maybe not that far.. but really, it’s that good.
This is going to be a long post, there’s alot of steps, but ITS WORTH IT.
You’re going to start here:
And end here:
Step 1. You need pumpkin puree – you need to bake your pumpkin.
Now I know most alot of what you read online will say to only use sugar pumpkins for baking, but you know what I used? I used a field jack-o-lantern and it was good. I read that others who have patches bake with jack-o-lanterns too so don’t let the blogs fool you. You can bake with lots of different types of pumpkins.
First, say your goodbyes. I know this will be hard. But let the pumpkin know you appreciate it and will always love it.
Find someone (in my case, Matthew) who will cut the pumpkin in half because you can’t do it or will cry. Matthew almost cried too. We stared at each other for a minute deciding what to do before he did it.
Well there he is.
Scoop the guts and seeds out. Do not throw the seeds away – roast these! I’ll make another recipe soon about that..
Put face down with 1/4 inch water. Bake at 325 for 1 hour.
Basically the skin will almost peel away from the insides. Warning, the pumpkin is hot!
Put pumpkin insides into blender or food processor. Now we’re going to puree!
TADA! You just made pumpkin puree from scratch!
I got about 5 cups from this small pumpkin so the rest will be frozen so I can make deliciousness soon.
Step 2. You need pumpkin pie spice.
When I was at the store I saw a very small jar of pumpkin pie spice and it was $6. Ouch. So I quickly googled “What spices make up pumpkin spice” and decided let’s make my own! I used this recipe here.
You will need: Cinnamon, Allspice, Ginger, Clove, Nutmeg and Cardamom.
Step 3. Let’s make a pumpkin roll. Relax, it will be ok.
Mix your flour, sugar, baking soda, pumpkin pie spice, pumpkin puree, eggs, lemon juice.
This will smell amazing (and taste). Put on pre sprayed/pre floured parchment paper. Bake for 15 minutes at 375.
Get either a linen towel ready or I used cheesecloth. Get it damp and put some powdered sugar on top.
I was really stressing out right now as as soon as it’s done in the oven, you need to flip it over and roll it quick. I never did this and watching videos of people rolling was intimidating.
I quickly flipped it over and got to work. There was no time to waste. It was very hot.
So there it is! It didn’t break when I was rolling. You literally roll it up into the towel, so the towel is rolled with it. OK breathe easy! That was the hardest part! Put on a cooling rack or in the fridge for about 30-45 minutes.
During this time you will make the cream mixture – cream cheese, powdered sugar, butter, vanilla.
You will unroll the.. roll. Then quickly spread on the cream mixture.
Then you will roll it up again, this time without the towel. Put back in the fridge for a few hours..
OMG, you did it! You just made a pumpkin roll!
Step 4. NOM NOM NOM.