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Ingredientes
- 3 Large eggs
- 1 c. sugar
- 2/3 c. pumpkin puree
- 3/4 c. flour
- 1 teaspoon baking pwdr
- 1/2 teaspoon salt
- 1 teaspoon grnd ginger
- 2 teaspoon grnd cinnamon
- 1/2 teaspoon grnd nutmeg
- 1 c. finely minced walnuts
- Cream cheese filling
Direcciones
- Beat Large eggs at high speed for 5 min. Slowly beat in sugar. Stir in pumpkin. Stir together flour, baking pwdr, salt, ginger, cinnamon and nutmeg. Fold into pumpkin mix. Grease and flour paper lined 15 x 10 inch jelly roll pan. Spread mix proportionately in pan and sprinkle with nuts. Bake at 375 degrees for 15 to 20 min. Carefully loosen edges and turn out onto clean towel. Beginning at narrow end, roll up cake. Cold, unroll, fill with cream cheese filling and re-roll. Slice to serve. Makes one 10 inch pumpkin roll.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 112g | |
| Recipe makes 6 servings | |
| Calories 292 | |
| Calories from Fat 73 | 25% |
| Total Fat 8.5g | 11% |
| Saturated Fat 1.42g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 104mg | 35% |
| Sodium 504mg | 21% |
| Potassium 154mg | 4% |
| Total Carbs 49.85g | 13% |
| Dietary Fiber 2.3g | 8% |
| Sugars 34.74g | 23% |
| Protein 6.42g | 10% |
