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Pumpkin Ice Cream Roll

This wonderful light and lovely dessert is our standby at Thanksgiving and Christmas. The subtle taste of pumpkin and the refreshing ice cream make a most delicious after-dinner treat.

10 ServingsPrep: 25 min. Bake: 15 min. + freezing

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.

2 of 2

Pumpkin Ice Cream Roll (continued)

Directions (continued)

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.

Nutrition Facts: 1 serving (1 slice) equals 276 calories, 11 g fat (5 g saturated fat), 84 mg cholesterol, 163 mg sodium, 40 g carbohydrate, 1 g fiber, 6 g protein.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.