Thanksgiving Pumpkin Roll - Page 302

I think this is our first really successful desert out of the Heritage cookbook.  Ox and I loved it, the wives were more ambivalent.  Neither of them seemed to appreciate the nuts in the filling.  We used the specific Black Walnuts called for in the recipe, and they seemed really good to me.  I guess there's no accounting for taste.

We already had plenty of pumpkin puree because Kari is a pumpkin NUT!  We make it exactly like the recipe calls for, which was good.  The recipe calls for a 15 by 10 inch jelly roll pan, which seemed like a standard half sheet pan to us, and the dough spread out nicely in it and the roll portion came out perfect.  Everybody loved the cake without filling.

The filling was nice and easy to make, and tasted great in my opinion.  Rolling everything together was surprisingly easy, though a second pair of hands helped.  We didn't use all of the filling, but the leftover was lovely to make pumpkin belvita cookie sandwiches with.

Advice: Have a helper to assist in rolling things together.  If you are going through the trouble of making pumpkin puree, do at least three pumpkins.  The puree keeps well in the freezer, and the pumpkins aren't in the store very long.