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    Pumpkin Log Roll

    Average Rating:

     5 Total Reviews

    Showing 1-5 of 5

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    • on November 14, 2010

      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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    • on October 31, 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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    • on November 23, 2009

      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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    • on October 19, 2009

    • on April 17, 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 Recipe #257879. 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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    Nutritional Facts for Pumpkin Log Roll

    Serving Size: 1 (85 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 309.5
     
    Calories from Fat 127
    41%
    Total Fat 14.2 g
    21%
    Saturated Fat 8.4 g
    42%
    Cholesterol 100.6 mg
    33%
    Sodium 313.3 mg
    13%
    Total Carbohydrate 41.8 g
    13%
    Dietary Fiber 1.0 g
    4%
    Sugars 32.5 g
    130%
    Protein 4.8 g
    9%
    Detailed Nutrition Values About Nutrition Info
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