Diabetic Pumpkin Roll

READY IN: 18mins
Recipe by Charlotte J

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.

Top Review by E. Hendrick

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!

Ingredients Nutrition

Directions

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

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