C – Do you like pumpkin pie?
I do. I was surprised there are people who don’t. Is it the custard pumpkin filling or the taste of pumpkin? I don’t know. I am hoping to make something else that will get people excited.
I want to make everyone happy.
Dessert is needed to be happy in my book.
Would pumpkin in a cake be better? Would it be better if it was rolled up with a cream cheese filling be better?
I’m hoping so.
This Pumpkin Swiss Roll is what I am deciding to make for dessert.
I put pecans and dried apples in it. No custard what so ever. Having multiple textures always makes a dessert better, right? I think so.
If no one likes this dessert, it’ll be for me. But, really, why wouldn’t anyone like this Pumpkin Swiss Roll? It has a wonderful, not-too-sweet cream cheese filling.
The cakes isn’t too sweet either. There’s a little pumpkin flavor. But, it tastes more like a lovely Autumn dessert filled with cinnamon and nutmeg.
|Thanksgiving Week 2016: Pumpkin Swiss Roll with Apple Pecan Cream Cheese Filling|
- 3 eggs, at room temperature
- ¾ cup granulated sugar
- ⅔ cup canned pumpkin puree
- 1 tsp lemon juice
- 1 tsp vanilla
- ¾ cup Gluten-free or all purpose flour
- 1 tsp ground cinnamon
- 1 tsp baking powder
- ½ tsp Kosher salt
- ¼ tsp freshly grated nutmeg
- 8 ounces cream cheese, softened at room temperature
- 4 Tbsp unsalted butter, softened at room temperature
- ¾ cup powdered sugar, shifted
- 1 tsp vanilla extract
- A pinch of salt
- ½ cup dried apple slices, finely chopped
- ½ cup toasted pecans finely chopped
- More pecan for garnishing
- More powdered sugar for garnishing
- Preheat oven to 375 degrees.
- Prepare a 15”x 10”x 1” baking sheet with parchment paper sprayed with cooking oil and flour.
- Place eggs in a stand mixer or beat egg with a hand mixer for 5 minutes until light yellow and frothy.
- Then slowly add a tablespoon of sugar at a time to the mixture, while whisking the eggs with the mixer. Beat until the mixture turns a pale white color.
- Mix together pumpkin, oil, lemon and vanilla.
- Fold the pumpkin mixture into the egg mixture.
- In a small mixing bowl, mix flour, cinnamon, baking powder, salt and nutmeg.
- Carefully fold in the dry ingredients into the batter.
- Spread the batter evenly on the baking sheet.
- Bake for 15 minutes.
- Remove from oven and immediately flip out onto a parchment paper and remove the bottom parchment paper. Replace the parchment paper with a new piece of paper. Carefully roll up the cake lengthwise. Let the cake cool completely. About 1 to 2 hours.
- To make the filling, add cream cheese and butter into a stand mixer. Mix together. Add the powdered sugar, vanilla and a pinch of salt. Mix until sugar is incorporated.
- Stir in the dried apples and pecans.
- Once the cake is completely cooled, carefully unroll the cake. Be careful as it might crack.
- Spread the filling evenly on the inside of the cake roll. Carefully roll the cake once again. It might crack, so be careful.
- Top with more pecans and sprinkle more powdered sugar if desired.
If the people that don’t like pumpkin pie don’t like this Pumpkin Swiss Roll, then I have come to the conclusion that pumpkin isn’t a favored flavor for this person.
Maybe I should serve fruit for them next year.
Adapted from: https://www.verybestbaking.com/recipes/32372/libbys-pumpkin-roll/