Pie pumpkins are much smaller than your average carving pumpkin.

It’s that time of year…the pumpkin patches are in full swing.  Now that our kids are older – they would be mortified at the thought of “The Parents’ taking them to pick out a pumpkin.  Since we no longer bring the camera to take pictures of the kids petting the goats – or after a messy crawl through the hay and corn maze – it’s time to switch gears as parents and take a new perspective of what else a pumpkin patch has to offer.

Perhaps we should look at the pumpkin patch as on fresh fall grocery store!  Like picking up a fresh batch of honey made from the on-site  bee hives – or even better – picking out the best pie pumpkins we can find.  The kids might not want to be seen with us at the pumpkin patch now, but rest assure they aren’t shy about eating what is made as a result of our trip there.

A lot of people are hesitant to use pie pumpkins- mainly because they are unsure of how to make the pumpkin puree  found in cans at the grocery store.  Let me tell you — it’s MUCH easier than you think.  If you have a microwave, stove, or an oven – you can make your own pumpkin puree – and the taste is as fresh as it can get!

I used the stove top method, mainly just out of personal preference to make the puree for the Pumpkin Roll.

How to Make Pumpkin Puree from a Pie Pumpkin

Using a serrated knife to cut the exterior of the pumpkin is the easier and safest way to cut a pumpkin, besides an electric knife.

1. Make sure you purchase a PIE pumpkin. The pumpkins you carve are not made for eating…only decorating. Pie pumpkins are much smaller and are perfect for making puree.

2. Cut your pumpkin into quarters – This might be a little difficult to cut — I have found that it is easiest (and safest) to using a serrated knife to start your cut, and then switch to a standard butcher knife to finish cutting through the pumpkin.

Pumpkin quarters in the double boiler steamer ready to be cooked down
Pumpkin being pureed with a hand blender

3. Place your pumpkin pieces into a double broiler/steamer. Make sure the water doesn’t reach the bottom of your pumpkin. Place a lid on it and steam it for 15-20 minutes.
4. Carefully remove the hot pumpkin quarters, one at a time, onto a large cutting board with the skin side down.

5. Use a large spoon to scoop out the pumpkin away from the rind and place it in a medium-sized bowl. This should separate easily – if not, return it to the steamer for an additional 5 minutes.

6. Use a hand blender to puree your pumpkin mixture.

7. Let cool – this can be frozen for later use.

Now, what to do with that pumpkin puree?  Of course, pumpkin pie, pumpkin cookies, pumpkin bread, etc…. but one of the special treats this time of year at our house is the Pumpkin Roll.  This is a great housewarming or holiday treat over the holidays as well.  I guarantee the kids will be glad that Jim and I went to the pumpkin patch!

The Perfect Pumpkin Roll
Put wax paper onto a baking sheet and grease well
After flipping the cake onto a tea towel sprinkled with powdered sugar, carefully remove the wax paper
Roll your cake into a tea towel, set aside and let cool
Roll the cake with the icing — let cool and enjoy!

Pumpkin Roll Recipe

1 cup sugar
1 tsp baking soda
3/4 cup flour
2/3 cup pie pumpkin puree (or canned pure pumpkin – NOT pie filling)
3 eggs
1/2 tsp. cinnamon

Filling
8 oz. cream cheese
1 tsp. vanilla
1 cup powdered sugar
2 tbsp. soft butter
Mix well

Preheat oven to 375 degrees.  Mix above ingredients together until blended well.  On a standard cookie sheet or jelly roll pan, place wax paper over the entire cookie sheet.   Grease the wax paper on the bottom and the sides, making sure to grease the whole surface area.

Pour the mixture into the pan and spread evenly. Bake 15 min. or until golden brown.

In the mean time, mix ingredients for the filling and set aside.  Sprinkle powdered sugar onto an opened tea towel.

Once you have removed the cake from the oven, flip cookie sheet on top of the tea towel, so that the cake is now laying with the wax paper facing upward.  Carefully remove the wax paper.   Roll the cake into tea-towel starting at the short end.

Let cool for 15-20 minutes.  Unroll & spread the filling to about an inch from the edge of the cake.  Carefully re-roll the cake and filling mixture to make your pumpkin roll.  Let cool before eating.

Enjoy!!

**If you would like to receive our Recipe Of The Week each Friday – be sure to sign up to follow the blog via email in the right had column, β€œlike” us on  the Facebook, or follow us on Twitter.

Mary and Jim

**Just in case you are wondering what a tea towel is…..

A tea towel is a small piece of linen which is often used for drying dishes or cutlery. The cloth is made of a simple weave, not looped terry. Historically it is used to spread over a tea tray to absorb any spills or catch crumbs. Others use it as a blanket over warm scones or a hot tea pot, so it insulates the heat and keeps it at the right temperature over the course of a meal. You can find them at your standard home goods store.

 

Pumpkin Roll Recipe
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Ingredients
  1. 1 cup sugar
  2. 1 tsp baking soda
  3. 3/4 cup flour
  4. 2/3 cup pie pumpkin puree (or canned pure pumpkin - NOT pie filling)
  5. 3 eggs
  6. 1/2 tsp. cinnamon
Filling
  1. 8 oz. cream cheese
  2. 1 tsp. vanilla
  3. 1 cup powdered sugar
  4. 2 tbsp. soft butter
Instructions
  1. Preheat oven to 375 degrees.
  2. Mix top ingredients together until blended well.
  3. On a standard cookie sheet or jelly roll pan, place parchment paper over the entire cookie sheet. Grease the paper on the bottom and the sides, making sure to grease the whole surface area.
  4. Pour the mixture into the pan and spread evenly. Bake 15 min. or until golden brown.
  5. In the meantime, mix ingredients for the filling and set aside. Sprinkle powdered sugar onto an opened tea towel.
  6. Once you have removed the cake from the oven, flip cookie sheet on top of the tea towel, so that the cake is now laying with the parchment paper facing upward. Carefully remove the paper. Roll the cake into tea-towel starting at the short end.
  7. Let cool for 15-20 minutes.
  8. & spread the filling to about an inch from the edge of the cake. Carefully re-roll the cake and filling mixture to make your pumpkin roll.
  9. Let cool before eating.
Notes
  1. Recipe courtesy of Old World Garden Farms
Old World Garden Farms http://oldworldgardenfarms.com/

0 thoughts on “Pumkin Puree And The Great Pumpkin Roll Recipe Charlie Brown

  • October 5, 2015 at 10:38 am
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    This is probably a silly question but I will ask it anyway. I pressure canned pumpkin last year because I had it and didn’t want to lose it. I still have some. Is there any reason I cannot make puree out of that canned pumpkin?
    thanks,
    Kris

    Reply
  • October 3, 2014 at 12:01 pm
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    Do you think you could can this puree? I would have to do some research….but I can’t see why it’s not possible.

    Reply
  • October 7, 2013 at 12:34 pm
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    Some improvements on easy and safe.

    Some drugstores will sell “pumpkin knives” that are too dull to do damage to skin, but they get through the pumpkin. (Meant for carving jackolanterns, but they work well on acorn squash as well.)

    Also, a food mill will deskin and puree the pumpkin at the same time. The metal ones can even do it while it is still hot.

    Reply
  • September 6, 2013 at 12:57 pm
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    Oh I love your method for the pumpkin puree, so much easier than the way I was taught to do it.. I have been making my own pumpkin bread from scratch for the holiday’s for years and never thought of making it into a roll-up desert, boy my family is going to be in for one heck of a treat this holiday season. Thank you so much for sharing your experience and recipes…:)

    Reply
  • November 1, 2012 at 12:01 pm
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    I’ve got the pumpkin and have been waiting to get started. Thanks for the kick start! I’m going to try the pumpkin roll. Thanks for sharing! Robin

    Reply
  • October 28, 2012 at 9:51 am
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    wonderful and delish too I’m sure. Thank you for joining in the fun at the Thursday Favorite Things hop. Happy Sunday wishes xo

    Reply
  • October 26, 2012 at 10:16 pm
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    My pumpkin puree always turned out watery. πŸ™ I’ll have to give it another shot.
    Thanks for linking up with the Clever Chicks this week! Hope to see you on the next hop!

    Cheers,
    Kathy Shea Mormino
    The Chicken Chick
    http://www.The-Chicken-Chick.com

    Reply
  • October 26, 2012 at 8:23 am
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    I made one of these but it was not near as pretty as yours. xo

    Reply
    • October 26, 2012 at 11:50 am
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      Thanks but because this recipe only lasts a brief time in our house, we don’t worry about the looks too much πŸ™‚

      Reply
  • October 25, 2012 at 10:29 pm
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    I’ve made some fresh pumpkin pies but not in a long time. I want to make this roll for Thanksgiving. Visiting from Foodie Friday. xo

    Reply
  • October 25, 2012 at 9:26 pm
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    I am cooking the pie pumpkin now. I can’t wait to taste the difference with a fresh pumpkin.
    Thanks.

    Reply
  • October 25, 2012 at 7:47 pm
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    This is one of my favorite things. I have to admit I have never made one starting with a real pumpkin. Thanks so much for sharing it on “I Gotta Try That Monday” linky party. Have a great day!
    Marcie

    Reply
  • October 25, 2012 at 9:15 am
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    Oh sounds delish! Great post with lots of info ~ pumpkin roll looks yummy ~ ( Creative Harbor) ^_^

    Reply
  • October 24, 2012 at 11:18 am
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    We love pumpkin rolls! I thought it was a little intimidating and time consuming the first time I made one. Once you get the method down, it is pretty simple and I like to make several at a time to share. Everyone loves it!

    Reply
    • October 23, 2012 at 9:33 pm
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      I have found that the key to a successful roll is to let it cool no longer than 15 minutes in the tea towel before unrolling and icing. If you let it cool longer, it typically will crack. Hope you try it!

      Reply
    • October 24, 2012 at 11:22 am
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      If it is not coming out perfectly, roll it up as best as you can. Refrigerate it. Then sprinkle the outside with powdered sugar before serving. We also cut off the ends for a neater presentation if needed. I also thinking being careful to not overbake helps eliminate cracks.

      Reply
  • October 21, 2012 at 12:00 pm
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    oh my! i haven’t been to a pumpkin patch in years! (if ever… i may have fabricated the memories based on wonderful stories like yours…and watching charlie brown as a child. haha. and an adult.).

    i love how simple you’ve made puree. It really is easy and i hadn’t ever thought of doing it on a stove top but of course you can πŸ™‚ love it!

    thank you for sharing with us at the Wednesday Fresh Foods Link Up! I hope to see you again with week with more seasonal & fresh/whole food posts πŸ™‚ xo, kristy

    Reply
    • October 20, 2012 at 5:25 pm
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      Thank you for the compliment – and you will have to let us know how it turns out for you! Mary

      Reply
  • October 19, 2012 at 4:10 pm
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    Yum! I haven’t attempted a ‘jelly’ roll like this since I was a kid. Maybe it’s time to start again!

    Reply
  • October 19, 2012 at 9:25 am
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    Thank you for this post! I’ve always wondered how to make my own pumpkin puree. And that pumpkin roll looks amazing!

    Reply
  • October 19, 2012 at 8:03 am
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    I use a hatchet to get into hard to cut pumpkins! Yes, a bit dangerous maybe, but I wash the hatchet and chop that puppy open! I decided to start using a hatchet after severely cutting myself several times year after year of trying to cut into the hard pumpkins, and have found it’s safer for me to use a hatchet. πŸ™‚ I have used some larger varieties too though that are harder to open like those pale old timey pumpkins. I am going to have to try this recipe! I tried a p-nut butter roll once and it royally failed, but I did not follow the same procedure that you have suggested here. This looks like it will work! πŸ™‚

    Reply

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