Manataka® American Indian Council

 

 

FOOD & NUTRITION

 

 

 

 

 

 

In November Bears are Makin'

  
 

Pumpkin Pie and Pumpkin Rolls

 

 

 

Preparation Time:

10 Min

Cooking Time: 

1 Hr

Ready for Eatin' In: 

1 Hr 10 Min

 

Pumpkin Pie Ingredients

  • 1 (9 inch) unbaked deep dish pie crust

  • 3/4 cup white sugar

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon salt

  • 1/2 teaspoon ground ginger

  • 1/4 teaspoon ground cloves

  • 2 eggs

  • 1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin

  • 1 (12 fluid ounce) can NESTLE® CARNATION® Evaporated Milk

Pumpkin Pie Directions

  1. Preheat oven to 425 F.

  2. Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.

  3. Bake for 15 minutes. Reduce temperature to 350 F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling

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Pumpkin Rolls Ingredients

  • 3 eggs

  • 1 cup white sugar

  • 2/3 cup solid pack pumpkin puree

  • 1 teaspoon lemon juice

  • 3/4 cup all-purpose flour

  • 1 teaspoon baking powder

  • 1/2 teaspoon salt

  • 2 teaspoons ground cinnamon

  • 1 teaspoon ground ginger

  • 1 cup chopped pecans

  • confectioners' sugar for dusting

  • 1 (8 ounce) package cream cheese

  • 4 tablespoons butter

  • 1 cup confectioners' sugar

  • 1/2 teaspoon vanilla extract

  • confectioners' sugar for dusting

 

Pumpkin Rolls Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jellyroll pan.

  2. In a large bowl, beat eggs and sugar with an electric mixer on high speed for five minutes. Gradually mix in pumpkin and lemon juice. Combine the flour, baking powder, salt, cinnamon, and ginger; stir into the pumpkin mixture. Spread batter evenly into the prepared pan. Sprinkle pecans over the top of the batter.

  3. Bake for 12 to 15 minutes, or until the center springs back when touched. Loosen edges with a knife. Turn out on two dishtowels that have been dusted with confectioners' sugar. Roll up cake using towels, and let cool for about 20 minutes.

  4. In a medium bowl, combine cream cheese, butter, 1 cup confectioners' sugar, and vanilla. Beat until smooth. Unroll pumpkin cake when cool, spread with filling, and roll up. Place pumpkin roll on a long sheet of waxed paper, and dust with confectioners' sugar. Wrap cake in waxed paper, and twist ends of waxed paper like a candy wrapper. Refrigerate overnight. Serve chilled; before slicing, dust with additional confectioners' sugar.

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