Australians love pumpkin. Pumpkin gnocchi, Roast Pumpkin arugula salad, Pumpkin fritatta , Pumpkin feta quiche, Pumpkin curry soup, and pumpkin veggie pizza are all wonderful Aussie vegetarian dishes I have come to love.
If, however, you should find yourself offering pumpkin in something sweet to an Aussie, do not be surprised if they raise their eyebrows and scrunch up their noses, and sniff, hesitantly before taking a tentative mouthful.
That's all right. I love my Aussies anyway! And I love pumpkin. Butternut, Japanese, Acorn, I love them all.
It is still Thanksgiving in North America, and we will be celebrating outdoors, with close friends, on Saturday. Here is a favorite treat I whipped up today. Enjoy!
Mom's Pumpkin Roll
2/3 C Pumpkin (canned, or cooked and pureed. I used Japanese pumpkin)
1 t baking soda
3 eggs (room temperature)
1/2 t cinnamon
1 C sugar (I use brown) or 1/2 C honey
3/4 C flour
1 t salt
Mix all ingredients the way you would any other cake. Pour into a cookie sheet lined with greased wax paper. Bake about 15-18 minutes at 375F/190C
8 oz cream cheese, room temperature (the 250 gram Philadelphia package works a treat)
1 C powdered sugar
2 T butter (room temperature)
1 t vanilla
Mix filling with electric beaters until smooth and creamy. Spread evenly across sheet cake. Roll up, wrap tightly in clear wrap, and whack it in the freezer to firm up before slicing crosswise like a jam roll.
It looks even nicer if you sprinkle the roll with powdered sugar before slicing it up.
This delicious treat will keep well frozen in slices, for the next time someone pops by and you need a fantastic sweet.
I feel that I must confess that after Finch and I licked the beaters, and I put him down for a nap, I ate all the remaining cream cheese icing in the bowl. It must have been half a cup! And I'm not even sorry!
Happy Thanksgiving, everyone!