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    You are in: Home / Recipes / Diabetic Pumpkin Roll Recipe
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    Diabetic Pumpkin Roll

    Diabetic Pumpkin Roll. Photo by Mikekey

    1/1 Photo of Diabetic Pumpkin Roll

    Total Time:

    Prep Time:

    Cook Time:

    18 mins

    10 mins

    8 mins

    Charlotte J's Note:

    Tried and true and my daughter loves this recipe. Here are a few pointers I learned as I made it. Do not over bake the cake or it will crack when you unroll it. Also make sure you cream the cheese first so there are no lumps in the filling. anw0792 requested a Pumpkin Roll recipe for diabetics and then 1Steve found the link for it. I dug out my copy of the recipe to post, so others could use it and also adding my tips/changes. This recipe is originally by Betty Hale of Arkansas; she won 3rd Place with it in the "Sweet As Can Be" recipe contest by Equal.

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    Units: US | Metric



    1. 1
      Beat eggs and Equal for 5 minutes in a bowl.
    2. 2
      Stir in pumpkin and lemon juice; add flour, cinnamon and nutmeg.
    3. 3
      Mix well.
    4. 4
      Line a jelly roll pan with wax paper.
    5. 5
      Spread batter evenly over pan.
    6. 6
      Bake at 350°F until toothpick comes out clean; 5-8 minutes.
    7. 7
    8. 8
      Cool 3 minutes in pan; turn out on a cloth and roll up from narrow end.
    9. 9
      I double just the towel end to begin the rolling process.
    10. 10
      The larger center seems to help it not to crack.
    11. 11
      Chill in refrigerator until completely cool.
    12. 12
      Unroll pumpkin roll and spread with filling.
    13. 13
      Re-roll, place in a plastic bag and chill until serving time.
    14. 14
      Slice into pinwheels and serve.
    15. 15
      TO MAKE FILLING: Cream the cream cheese then mix whipped topping and Equal until smooth and spreadable.

    Ratings & Reviews:

    • on December 03, 2002


      This is a really good recipe for being sugar-free!! I made it for my Grandma when she came over for Thanksgiving and she really liked it! Other people ate it too!

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    • on January 20, 2008


      This worked great, however instead of Equal is used Splenda. This is yummy!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 15, 2003


      This was good and easy recipe. I did make a few adjustments. I only used 15 packets of equal for the cake and will probably cut it back to 10-12 when I make it again. For the filling, I used only 1 packet instead of the 3 called for. I also didn't have self-rising flour, so, I used 1.5 tsp baking powder, 1 tsp salt and enough flour to equal a cup in it's place and it worked out just fine! I made this for a meal I hosted and got several requests for the recipe! Thanks for posting, CharlotteJ!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)


    Nutritional Facts for Diabetic Pumpkin Roll

    Serving Size: 1 (82 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 169.9
    Calories from Fat 65
    Total Fat 7.3 g
    Saturated Fat 4.3 g
    Cholesterol 90.3 mg
    Sodium 291.7 mg
    Total Carbohydrate 20.0 g
    Dietary Fiber 0.8 g
    Sugars 6.5 g
    Protein 6.0 g

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