- Yield : 6 to 8 servings (1 sheet pan)
- Prep Time : 40m
- Cook Time : 15m
- Ready In : 55m
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- 3 eggs
- 1 cup sugar
- 2/3 cup fresh pumpkin puree, recipe follows
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 3/4 cup all-purpose flour
- 8 ounces softened cream cheese
- 4 tablespoons softened butter
- 1 cup confectioners' sugar
- 1/2 teaspoon vanilla
- 1 (6-pound) pumpkin
- 2 tablespoons butter
- 4 tablespoons sugar
Preheat the oven to 375 degrees F.
Beat the eggs and sugar for 5 minutes, until doubled in volume. Combine the dry ingredients in a separate bowl. Fold the pumpkin puree into the egg mixture. Fold in the flour, and mix until evenly blended. Pour into greased and floured baking sheet. Bake for 15 minutes. Cool.
Cream cheese filling:
Blend together all ingredients.
Sprinkle the top of the cake with sugar. Flip the cake over and spread the filling on the cake. Roll up into a cylinder. Refrigerate and slice to order.
Preheat the oven to 350 degrees F.
Cut the pumpkin in 1/2 and clean out the seeds. Place 1 tablespoon of butter and 2 tablespoons of sugar in each half. Place in a shallow baking dish with an 1/8-inch of water in the pan. Cover with foil. Bake for about 1 hour, or until tender. Remove from the oven and cool. Remove the skin and puree.
Yield: about 8 cups