Thanksgiving Pumpkin Roll Recipe
 
 

INGREDIENTS:
3 eggs
1 cup white sugar
2/3 cup pumpkin puree
1 teaspoon lemon juice
3/4 cup all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1/2 teaspoon salt
1 teaspoon baking powder
 1 1/2 cups confectioners' sugar
8 ounces cream cheese, softened
4 tablespoons butter, softened
1/2 teaspoon vanilla extract

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour jelly roll pan. I use a 15x18 inch pan lined with waxed paper and then greased and floured.
Beat eggs with electric mixer for 2 1/2 minutes. Add sugar slowly while still beating. Beat for 3 1/2 minutes more. Fold in pumpkin and lemon juice.
Mix together the flour, cinnamon, nutmeg, ginger, salt and baking powder. Fold into batter. Spread batter onto prepared pan. Bake for 15-18 minutes. Remove from oven and allow to cool enough to handle.
Remove cake from pan and place on tea towel (cotton, not terry cloth). Roll up the cake by rolling towel inside cake and place seam side down to cool.
Prepare the frosting by blending together the sugar, cream cheese, butter and vanilla.
When completely cooled, unroll cake and spread with cream cheese filling and roll up again without towel. Wrap with plastic wrap. Refrigerate until ready to serve. Sprinkle with confectioners sugar and slice into 12-15 servings.

Pumpkin Torte I

 
INGREDIENTS:
2 cups crushed graham crackers
1/2 cup butter, melted
  2 eggs, beaten
1/2 cup packed brown sugar
1 (8 ounce) package cream cheese, softened
  2 cups pumpkin puree
1/2 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 egg yolks
1/2 cup milk
  1 envelope (1 tablespoon) unflavored gelatin
1/4 cup water
  2 egg whites, stiffly beaten
1/2 cup white sugar

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix the graham crackers and butter. Press into the bottom of a 9x13 inch baking pan.
In a medium bowl, mix eggs and brown sugar. Blend in the cream cheese. Spoon the mixture over the layer of graham crackers.
Bake in the preheated oven 20 minutes. Remove from oven and allow to cool.
In a medium saucepan over medium heat, mix together pumpkin, sugar, cinnamon, salt, egg yolks and milk. Bring to a boil. Stir constantly until slightly thickened, about 1 minute. Remove from heat.
Mix the gelatin and water in a small bowl. Stir into the pumpkin mixture. Cool to room temperature.
In a small bowl, beat the egg whites and sugar until stiff. Fold into the pumpkin mixture. Spoon in a layer over the cream cheese mixture. Chill in the refrigerator 6 to 8 hours, or overnight.