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Basic Pumpkin Pie

1 1/2 cups Cooked, strained pumpkin or canned
2/3 cup Sugar        1/4 cup Brown Sugar
1 1/2 cups Evaporated Skim Milk        3 Eggs
3/4 teaspoon Cinnamon        1/8 teaspoon Ground cloves
1/4 teaspoon Ginger         1 teaspoon Grated Orange Peel
1/4 teaspoon Nutmeg         1/4 teaspoon Salt
1 Unbaked Pie Shell

Method

Preheat oven to 425 degree.
Mix pumpkin, sugars, orange peel and spices in large bowl.
Add evaporated milk and eggs.
Mix all ingredients well
Pour pumpkin filling into pie shell.
Bake at 450 degrees for fifteen minutes.
Reduce heat to 350 degrees and bake for 45 minutes more.
TIP: If crust begins to get too brown, loosely cover crust only with foil.

Pumpkin Cake Roll

3 eggs        1 cup sugar
2/3 cup canned solid pack pumpkin     1 tsp. lemon juice
3/4 cup flour    1 tsp. baking powder    2 tsp. cinnamon
1 tsp. ginger    1/2 tsp. nutmeg    1/2 tsp. salt
2 cups powdered sugar    8 oz. pkg. cream cheese, softened
1/4 cup butter, softened    2-3 Tbsp. heavy cream
1 tsp. vanilla

Method

Preheat oven to 375 degrees F. Line a 15x10" jelly roll pan with waxed paper and grease paper. Set aside. In large bowl, beat eggs on high speed for 5 minutes, until light yellow and fluffy. Gradually beat in granulated sugar. Stir in pumpkin and lemon juice and beat until smooth.
Sift flour with baking powder, cinnamon, ginger, nutmeg, and salt. Fold the flour mixture into the pumpkin-egg mixture. Spread cake batter in prepared pan, and bake at 375 degrees for 10-15 minutes, or until cake springs back when lightly touched in center.

Remove cake from oven and carefully loosen edges from the pan with a knife. Immediately turn cake onto a kitchen towel that has been heavily sprinkled with powdered sugar. Roll towel and cake together, starting at short end. Let cool on wire rack.

In medium bowl, combine powdered sugar, softened cream cheese, softened butter, 2 Tbsp. cream, and vanilla, and beat until fluffy. Add more cream if necessary to reach desired spreading consistency. Carefully and gently unroll cake and spread filling over cake. Roll up cake again, using towel to help roll, being careful not to roll towel into cake. Cover cake tightly with plastic wrap and refrigerate until ready to serve.

To garnish cake, top with whipped cream or frozen thawed whipped topping. Drizzle with caramel ice cream syrup and sprinkle with chopped pecans, toasted coconut, or toasted pumpkin seeds. Serves 8-10
 

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