No one really ever tires
of the traditional holiday pumpkin pie, but the choice will be
difficult when you serve this delicious alternative.
Pumpkin Roll
with Pistachios
- 3 large eggs at room temperature
1/2 cup granulated sugar
1 teaspoon lemon juice
1/2 cup canned pumpkin
2/3 cup sifted all-purpose flour
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
3/4 cup natural California pistachios, chopped
Pistachio Cream Cheese Filling (recipe follows)
- Preheat oven to 350*F
(175*C). Line a 10 x 15 x 1-inch pan with waxed paper or parchment;
grease and flour.
- Beat eggs on high, add
sugar gradually until very thick and volume is tripled, about
5 minutes. Fold in lemon juice and pumpkin gently.
- Sift combined dry ingredients
except pistachios over egg mixture; lightly fold in. Spread into
prepared pan and sprinkle with pistachios.
- Bake 12 to 15 minutes
or until top springs back when lightly pressed.
- Turn cake out onto waxed
paper and trim crisp edges with knife. Working quickly, cover
cake with second sheet of waxed paper and roll up from short
side, rolling paper inside. Set aside.
- Prepare Pistachio Cream
Cheese Filling.
- When cake has cooled,
unroll and spread filling over entire surface. Re-roll cake.
Slice to serve.
Makes 10 to 12 servings.
Pistachio Cream Cheese
Filling:
- 1 (8-ounce) package cream
cheese, softened
- 2 tablespoons butter,
softened
- 1 cup powdered sugar
- 1 tablespoon lemon zest,
grated
- 1 cup natural California
pistachios, coarsely chopped
- Beat cream cheese and
butter together with powdered sugar and lemon zest until creamy.
Stir in pistachios.
Recipe and photograph provided
courtesy of the California Pistachio Board.
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