ICEBOX PUMPKIN CREAM ROLL
Source: Joan Johnson
Makes 8 to 10 servings

THE CAKE
6 eggs, separated
1/2 C. sugar
1/2 C. pureed pumpkin
1 tsp. mixed pumpkin pie spice
1/3 C. all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt

THE FILLING
1 C. heavy cream
1/4 C. powdered sugar
1/2 C. cooked pureed pumpkin
1/2 tsp. mixed pumpkin pie spice
1 C. chopped toasted pecans
1 tsp. vanilla

Preheat oven to 350 degrees F. Line a 10 1/2 x 15 1/2-inch jellyroll pan with parchment or wax paper, and grease the paper well. To prepare the pumpkin roll, beat the egg yolks and granulated sugar until light and thick. Blend in 1/2 cup
pumpkin puree, 1 teaspoon pumpkin spice, flour, and baking powder. Beat egg whites with salt, until firm peaks form. Fold whites into yolk mixture. Pour batter into the prepared pan.

Bake 15 minutes, until cake bounces back when touched in the center. Turn out onto wax paper that has been sprinkled with powdered sugar. Immediately peel off top paper and carefully roll up cake, making the roll lengthwise. Cool.

Meanwhile prepare filling. Whip the cream until stiff, beating in 1/4 cup powdered sugar. Blend in 1/2 cup pumpkin puree, 1/2 teaspoon pumpkin spice, pecans, and vanilla. Unroll cooled cake. Spread with the filling, and roll it up again. Chill 2 to 4 hours. When ready to serve, sprinkle with additional powdered sugar.