I need a pumpkin roll receipe like...NOW!!?

Question

I went shopping today for some last minute thanksgiving purchases and without paying attention to labels (had an hour to shop) I bought the Libby's EASY pumpkin pie filling instead of the regular one AND I forgot to get evaporated milk....any suggestions or successful receipes using this??

haha..I was on that site before I posted the question, which is why I posted the question, they all called for the pure pumpkin mix, and I have the easy mix...it does have most of the spices in it already...

Answer 1

You DON'T use evaporated milk in a Pumpkin Roll Recipe. Follow below recipe; except DON'T add the sugar and spices...

LIBBY'S Easy Pumpkin Pie Mix contains pure pumpkin and a blend of traditional spices and sugar. Just add eggs and evaporated milk, pour into an unbaked pie shell and bake for a delicious and easy dessert. Available in 30oz can.
http://www.verybestbaking.com/products/libbys/easy.aspx

WENDY's PUMPKIN CAKE ROLL:

3 eggs
1 cup sugar
2/3 cup pumpkin
1 teaspoon lemon juice
3/4 cup flour
1 teaspoon baking powder
2 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup walnuts, finely chopped

Filling:
1 cup powdered sugar
8 oz. cream cheese
4 Tablespoons butter
1/2 teaspoon vanilla extract

In large bowl, beat eggs for 5 minutes. Add sugar gradually, beating well. Add pumpkin and lemon juice, mixing until blended.

In separate bowl, combine flour, baking powder, spices and salt. Fold dry ingredients into egg mixture. Spread batter into greased and floured 15 x 10 x 1" cookie sheet. Top with finely chopped nuts.

Bake at 375 degrees for 15 minutes. Remove from oven. Cool for 15 minutes. Place cake (nut side down) on a clean kitchen towel sprinkled with powdered sugar. Start at narrow end (corner) roll cake up in towel. Set aside.

While cake is cooling in towel, prepare filling. Beat together cream cheese and butter; stir in powdered sugar and vanilla and blend until smooth.

Unroll cake, and spread on filling. Roll up cake,(without the towel) lengthwise this time end to end and sprinkle with powdered sugar. Chill at least 1 hour. Slice and serve. Keep refrigerated.

Answer 2

I hear the panic in your writing. Let me offer this and maybe it will encourage you. I don't use evaporated milk (milk allergies) in the pumpkin pies I make, I just use good ol' vanilla soy milk. The pie cooks a little longer and is slightly darker that the regular one, but tastes great!. Use what you have and read the labels. If the easy pie filling already has the sugar and spices then leave them out of whatever recipe you choose. If it calls for evaporated milk, try adding a bit more sugar and use milk, or even orange juice. There are three recipes for pumpkin rolls on the web site listed on the label of pumpkin www.verybest baking.com (enter pumpkin roll into the search window--was just there myself). And don't panic...you'll do great!

Answer 3

Granny Kat's Pumpkin Roll

"This moist rolled-cake has a rich cream cheese filling. Serve it cold. This will be a hit! It has a pinwheel look."

Original recipe yield: 10 servings

INGREDIENTS
3/4 cup all-purpose flour
1 cup white sugar
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
1 cup pumpkin puree
3 eggs
1 teaspoon lemon juice
2 tablespoons confectioners' sugar
1 (8 ounce) package cream cheese, softened
1/4 cup butter
1 teaspoon vanilla extract
1 cup confectioners' sugar

DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch jelly roll pan or cookie sheet.
In a large bowl, mix together flour, sugar, baking soda, and pumpkin pie spice. Stir in pumpkin puree, eggs, and lemon juice. Pour mixture into prepared pan. Spread the mixture evenly.
Bake at 375 degrees F (190 degrees C) for 15 minutes.
Lay a damp linen towel on the counter, sprinkle it with confectioner's sugar, and turn the cake onto the towel. Carefully roll the towel up (lengthwise) with the cake in it. Place the cake-in-towel on a cooling rack and let it cool for 20 minutes.
Make the icing: In a medium bowl, blend cream cheese, butter, vanilla, and sugar with a wooden spoon or electric mixer.
When the cake has cooled 20 minutes, unroll it spread icing onto it. Immediately re-roll (not in the towel this time), and wrap it with plastic wrap. Keep the cake refrigerated or freeze it for up to 2 weeks in aluminum foil. Cut the cake in slices just before serving.

Answer 4

You should be able to use the libbys with this instead of the pumpkin pie filling. No evap milk is needed.

PUMPKIN ROLL

INGREDIENTS
3 eggs
1 cup white sugar
2/3 cup pumpkin puree
1 teaspoon lemon juice
3/4 cup all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1/2 teaspoon salt
1 teaspoon baking powder
1 1/2 cups confectioners' sugar
8 ounces cream cheese, softened
4 tablespoons butter, softened
1/2 teaspoon vanilla extract
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour jelly roll pan. I use a 15x18 inch pan lined with waxed paper and then greased and floured.
Beat eggs with electric mixer for 2 1/2 minutes. Add sugar slowly while still beating. Beat for 3 1/2 minutes more. Fold in pumpkin and lemon juice.
Mix together the flour, cinnamon, nutmeg, ginger, salt and baking powder. Fold into batter. Spread batter onto prepared pan. Bake for 15-18 minutes. Remove from oven and allow to cool enough to handle.
Remove cake from pan and place on tea towel (cotton, not terry cloth). Roll up the cake by rolling towel inside cake and place seam side down to cool.
Prepare the frosting by blending together the sugar, cream cheese, butter and vanilla.
When completely cooled, unroll cake and spread with cream cheese filling and roll up again without towel. Wrap with plastic wrap. Refrigerate until ready to serve. Sprinkle with confectioners sugar and slice into 12-15 servings.

Answer 5

TRY THIS EASY PUMPKIN SWIRL HONEY. I NEVER HAVE ANY LEFT!!!


3 LARGE EGGS
1 CUP SUGAR
2/3 CUP CANNED PUMPKIN
3/4 CUP BISCUIT MIX (LIKE BISQUICK)
2 TSP. GROUND CINNAMON
1 TSP. PUMPKIN PIE SPICE
1 CUP CHOPPED PECANS
2-3 TBLS. POWDERED SUGAR
1 (8 OZ.) PACKAGE CREAM CHEESE, SOFTENED
1/3 CUP BUTTER OR MARGARINE, SOFTENED
1 CUP SIFTED POWDERED SUGAR
1 TSP. VANILLA EXTRACT

GREASE BOTTOM AND SIDES OF A 15X10X1-INCH JELLYROLL PAN. LINE WITH WAX PAPER. GREASE WAX PAPER. SET ASIDE.

BEAT EGGS AT HIGH SPEED WITH AN ELECTRIC MIXER UNTIL THICK AND PALE. GRADUALLY ADD 1 CUP SUGAR, BEATING UNTIL SOFT PEAKS FORM AND SUGAR DISSOLVES (2-4 MINUTES). FOLD IN PUMPKIN.

COMBINE BISCUIT MIX AND SPICES. FOLD INTO PUMPKIN MIXTURE AND SPREAD EVENLY INTO PREPARED PAN. SPRINKLE WITH CHOPPED PECANS. BAKE AT 375 DEGREE OVEN FOR 13 TO 15 MINUTES.

SIFT 2 TO 3 TABLESPOONS POWDERED SUGAR IN A 15X10-INCH RECTANGLE ON A CLOTH TOWEL. WHEN CAKE IS DONE, IMMEDIATELY LOOSEN FROM SIDES OF PAN AND TURN OUT ONTO SUGARED TOWEL. CAREFULLY PEEL OFF WAX PAPER. STARTING AT NARROWN END, ROLL UP CAKE AND TOWEL TOGETHER, AND COOL COMPLETELY ON A WIRE RACK -- SEAM SIDE DOWN.

BEAT CREAM CHEESE AND BUTTER AT MEDIUM SPEED WITH AN ELECTRIC MIXER UNTIL CREAMY. ADD 1 CUP POWDERED SUGAR AND VANILLA, BEATING WELL. UNROLL COOLED CAKE AND SPREAD WITH CREAM CHEESE MIXTURE AND RE-ROLL WITHOUT TOWEL. PLACE ON A SERVING PLATE, SEAM SIDE DOWN, AND CHILL AT LEAST 2 HOURS. YIELD: 12 SERVINGS.


HAPPY THANKSGIVING!!!

Answer 6

theres a simple and good recipe for pumpkin roll without using evaporated milk. Its on allrecipes.com. I use it all the time and its really good.

Answer 7

ive got no idea what that is sorry