Pumpkin Ice Cream Roll

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Pumpkin Ice Cream Roll
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  1. 3/4 cup all-purpose flour
  2. 2 teaspoons pumpkin pie spice
  3. 1 teaspoon baking powder
  4. Dash salt
  5. 3 Eggland's Best Eggs
  6. 1 cup sugar
  7. 2/3 cup pumpkin
  8. Confectioners' sugar
  9. 1 quart butter pecan ice cream, softened
  10. Whipped cream, optional
  11. Toasted chopped pecans, optional
  1. In a small bowl, combine flour, pumpkin pie spice, baking powder and salt. In a 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-in. x 10-in. x 1-in. 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 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 in. of edges. Roll up cake again, without the towel. Cover and freeze. To serve, let stand a few minutes at room temperature before slicing. If desired, dust cake with confectioners' sugar and top with the whipped cream and pecans. Yield: 10 servings.
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