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So delicious!! I make a gluten-free version. To do this, you would use 1/3 cup white rice flour, 1/3 cup tapioca flour, and then enough potato starch to make 3/4 cup, along with 2 tsp of xanthan gum in place of the flour. Thanks a lot Memphis, this dish always gets rave reviews!

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TheDangerChef November 14, 2010

5 stars for taste, 4.5 for instructions. i would recommend to not do step 8 if your sponge is in any way soft. I used pumpkin pie mix instead and added an additional teaspoon of fresh ground ginger. I also used just one cup of sugar in frosting. I brought this to a halloween party tonight and it was a big hit with kids and adults.

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LoveMyPeeps October 31, 2010

THIS IS THE BEST PUMPKIN RECEPIE i HAVE EVER HAD. iT IS ALWAYS A HIT AT ANY FUNCTION OR HOLIDAY. i give it 5 stars.

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ernieduke November 23, 2009

I made this recipe for PAC Spring 2009 and it wasn't until I was putting it together that I realized it is a duplicate of my Special Occasion Pumpkin Roll Aka Hazel's Pumpkin Cake Roll. I have to give this 5 stars because it is really one of our favorite desserts for Christmas. It was nice to taste it again at Easter.

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less2saw April 17, 2009
Pumpkin Log Roll