1 cup sugar
3/4 cup pumpkin
1 tsp. lemon juice
2 tsp. cinnamon
1/2 tsp. salt
1 tsp. baking powder
1 tsp. ginger
1/2 tsp. nutmeg
3/4 cup flour
Beat eggs in a Bosch mixer for 5 minutes on high. (Speed 3)
Gradually add sugar, pumpkin, and lemon juice.
Add spices and baking powder.
Add flour last, mixing as little as possible.
Pour into well greased and floured jelly pan, 15" by 10".
Bake at 375 degrees for 15 minutes.
Sprinkle granulated sugar on a terry cloth dish towel. Plop hot cake onto towel, roll and let cool inside towel.
Unroll Pumpkin Roll carefully and spread on Ice cream.
Reroll, wrap and freeze.
Filling:
Softened (not melted) pumpkin pie ice cream.,
Just before serving, drizzle with Mrs. Richardson's butterscotch caramel.
This can be wrapped in saran wrap, then foil.
Freeze for at least 3 to 4 hours so you can cut this easily. Makes a festive fall dessert. This may be made a day in advance.
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