I love pumpkin rolls! Not any ol’ pumpkin roll will do, however. I have fond memories of my Granny’s pumpkin roll and there really isn’t a better one out there. Last week, I set out to change up her recipe to make it free of our allergies.
I cheated a little, got frustrated a little, and almost gave up, but low and behold, the finished product was amazing!!!
Cheating: I used Gluten-Free Bisquick. My Granny’s recipe calls for Bisquick, so I wanted to stick as close to that as possible. I also found a box of it on discount, so that helped with the sticker shock. If you prefer not to use GF Bisquick, I’ve included a gluten-free flour blend substitute at the bottom of the recipe.
Frustration: In order to make the pumpkin roll free of dairy and soy, I had to come up with a cream cheese alternative. There is a dairy-free cream cheese sold in store (Tofutti), but it contains soy. (I’ve included the Tofutti option at the bottom of the recipe.) I have seen so many awesome cashew cream-based cheesecake recipes and other successes with cashew cream as a substitute for traditional cream cheese that I decided to try my hand at it as well. First, let me tell you that cashew cream does not taste like traditional dairy cream cheese. It just doesn’t. (However, adding the sugar to it makes it quite yummy!) My frustration came when the cashew cream was not thick enough on the pumpkin roll and the filling squirted out when I tried rolling it up.
Giving up: I was able to save the pumpkin roll by baking the cashew cream for about 10 minutes on top of the pumpkin roll breading. It wasn’t the same creamy consistency, but in the end, it tasted fantastic. I wonder if cooking the cream on the stove top would have thickened it up. That is certainly something to consider. I give instructions below on how to avoid the oven option. Thick cashew cream is the key!
Regardless of the problems I encountered, I will definitely make this recipe again. It is a little on the pricey side, but you don’t use the full amounts of any of the pricier ingredients. To make this recipe only a few times a year, I’m willing to splurge. And, in the end, if you follow the recipe instructions below, you shouldn’t encounter the problems that I did.
Enjoy an amazing Pumpkin Roll over this holiday season! It tastes so much like my Granny’s original!
Free of gluten, dairy, soy, corn, peanuts. Contains: treenuts (can be optional by leaving out chopped pecans and using Tofutti cream cheese)
See cashew cream filling recipe below as well as optional flour & cream cheese filling ingredients.
- 3 EnerG egg replacer
- 3/4 cups white granulated sugar
- 2/3 cups pumpkin, canned
- 3/4 cups Gluten-Free Bisquick
- 2 teaspoons cinnamon, ground
- 1/2 teaspoons nutmeg, ground
Preheat oven to 350 degrees.
1. Line a 10x15 sheet pan (with sides) with wax paper; grease.
2. Whisk egg replacer (4 1/2 tsp powder + 6 Tbsp water; or 3 eggs) in a mixing bowl until frothy; allow to sit for a few minutes before whisking again.
3. Add sugar to egg; beat well. Add pumpkin; beat well. Add bisquick, cinnamon, and nutmeg; beat well.
4. Pour batter into the sheet pan. Bake for 12-15 minutes on 375 degrees, or until cooked through.
5. While pumpkin breading is baking, spread 1/2 cup powdered sugar (make corn-free powdered sugar by grinding granulated sugar in a coffee bean grinder to a powder) on a clean dish towel to equal the size of the 10x15 pumpkin breading.
6. When breading has baked, flip it over onto the powdered sugar towel. Peel off the wax paper. Roll up the pumpkin breading tightly into the towel. Place on a cookie sheet, seam-side down and allow to cool (about 1 hour).
7. While breading is cooling, make your filling according to the Cashew Cream Filling directions below. If breading is not completely cool, store the filling in the refrigerator until cool.
8. Once breading is cool, unroll it from the towel. Spread the Cashew Cream Filling on top of the breading. (Note: if the filling is too thin, place the breading with the filling spread on top in a 350 degree oven for about 10 minutes. This will firm up the filling enough to be able to roll the pumpkin roll.)
9. Reroll the pumpkin roll once the filling is spread on, but not the towel. Tightly seal the pumpkin roll in plastic wrap and place in the refrigerator for 3-4 hours.
Sprinkle on more powdered sugar, if necessary. Slice and serve! Yummy for breakfast, snack, and dessert 🙂
1. Gluten-free flour blend to substitute GF Bisquick: Use approximately equal amounts of brown rice flour & tapioca flour to equal 3/4 cup. Add in 1/2 tsp baking powder or 1/8 tsp baking soda.
2. If soy is allowed, use Tofutti brand non-dairy cream cheese for the cashew cream filling. Follow the rest of the recipe instructions.
Cashew Cream Filling
- 8 ounces raw cashews
- 1/4-1/2 cups cold water
- 1 cups powdered sugar
- 6 tablespoons non-diary butter substitute
- 1 teaspoons vanilla
- 1 cups pecans, chopped
1. Soak raw cashews in water overnight, covered.
2. Drain water from cashews and rinse a few times.
3. Place cashews in a blender or food processor. Blend the cashews until you achieve a creamy texture, slowly adding in water to achieve that texture. BE CAREFUL! Too much water will make the cashew cream too thin. You want a thick cream, but you also want a smooth texture. I suggest 1/4-1/2 cup water in the ingredients; adjust this amount as necessary to achieve the desired result.
4. To 8 oz of cashew cream (measure out this amount as the cream that results from 8 oz of whole amounts will be more), add the powdered sugar (make corn-free powdered sugar by grinding sugar in a coffee bean grinder) and mix until smooth. Add in softened non-dairy butter (or you could use coconut oil) and vanilla; mix until well combined. Finally, stir in the chopped pecans (optional)
Shared at Slightly Indulgent Tuesday, Hearth & Soul Blog Hop, Tasty Tuesday, Titus 2sdays, Gluten Free Monday, Better Mom Mondays, Gluten-Free Wednesdays, Encourage One Another, Thriving on Thursdays, Full Plate Thursday.