Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Pistachio Pumpkin Roll Recipe
    Lost? Site Map

    Pistachio Pumpkin Roll

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    20 mins

    15 mins

    Buster's friend's Note:

    Oh, I love this recipe! Not too sweet - totally OK for brunch, a little "sumpin-sumpin" or, when paired with a nice Sauternes, a lovely dessert. Looks like a long recipe - it's not. Just very specific instructions from those guys at the California Pistachio Commission.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Pistachio Cream Cheese Filling

    Directions:

    1. 1
      Preheat oven to 350 degrees F.
    2. 2
      Line a 10 x 15 x 1 inch pan with waxed paper or parchment; grease and flour.
    3. 3
      Beat eggs on high, add sugar gradually until very thick and volume is tripled, about 5 minutes.
    4. 4
      Fold in lemon juice and pumpkin gently.
    5. 5
      Sift combined dry ingredients except pistachios over egg mixture; lightly fold into egg mixture.
    6. 6
      Spread into prepared pan and sprinkle with pistachios.
    7. 7
      Bake 12 to 15 minutes or until top springs back when lightly pressed.
    8. 8
      Turn cake out onto waxed paper and trim crisp edges with knife.
    9. 9
      Working quickly, cover cake with second sheet of waxed paper and roll up from short side, rolling paper inside.
    10. 10
      Set aside; prepare Pistachio Cream Cheese Filling.
    11. 11
      Beat cream cheese and butter together with powdered sugar and lemon zest until creamy. Stir in pistachios.
    12. 12
      When cake has cooled, unroll and spread filling over entire surface.
    13. 13
      Re-roll cake. Slice to serve.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Pistachio Pumpkin Roll

    Serving Size: 1 (88 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 363.1
     
    Calories from Fat 192
    53%
    Total Fat 21.4 g
    32%
    Saturated Fat 8.1 g
    40%
    Cholesterol 94.5 mg
    31%
    Sodium 171.0 mg
    7%
    Total Carbohydrate 36.5 g
    12%
    Dietary Fiber 2.9 g
    11%
    Sugars 24.0 g
    96%
    Protein 9.0 g
    18%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites