Pumpkin Ice Cream Roll Recipe

Ingredients

• 3/4 cup all-purpose flour
• 2 teaspoons pumpkin pie spice
• 1 teaspoon baking powder
• Dash salt
• 3 eggs
• 1 cup sugar
• 2/3 cup pumpkin
• Confectioners' sugar
• 1 quart butter pecan ice cream, softened
• Whipped cream, optional
• Toasted chopped pecans, optional

Directions

• 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.
  
  If Cooking for Two: Wrap cake roll in heavy-duty aluminum foil an slice as needed. Cake will keep for about 1 month.

Pumpkin Ice Cream Roll published in Reminisce November/December 1993, p51