Pumpkin Roll

I mentioned before that in Mexico people don’t eat a lot of pumpkin. However, they eat great amounts of pumpkin seeds so I was wondering where all that delicious pumpkin goes. I asked my dad (he used to be a farm boy) and his answer startled me. It is used to feed livestock.

Really? Pumpkin for livestock? I agree that goats, pigs, cows and sheep need to be fed so they are fat and tender for our culinary needs, but with pumpkin? Pumpkin is for pies, aztec cakes, crepes, pancakes, moles, chili, enchiladas, pumpkin sauce, lasagna, soups and many other delicious things, not for pigs… right, right? Back me up here…

Anyway, my mom and I were trying to figure out what to do with the pumpkin left over from my first pumpkin pie. After a brainstorming session we decided to make a niño envuelto de calabaza (pumpkin roll). It was a very easy and delicious dessert and I hope you enjoy it as much as we did.

Pumpkin roll

Pumpkin Roll
Recipe type: Dessert
Cuisine: American
  • •2 cups pumpkin puree
  • •1/2 cup sweetened condensed milk
  • •1/3 cup cajeta
  • •1/4 cup brown sugar (if necessary)
  • •1 TBSP freshly ground ginger
  • •1 tsp ground cinnamon
  • •1 TBSP vanilla extract
  • •1/4 tsp freshly ground nutmeg
  • •4 eggs, whites and yolks separated
  • •100 gr (3.5 oz) sugar
  • •200 gr (7.5 oz) flour
  • •100 gr (3.5 oz) butter, melted
  1. In a sauce pan mix pumpkin puree with milk and cajeta. Bring to a boil, reduce heat and add spices. Taste and if necessary add brown sugar to adjust sweetness.
  2. Let it cool down before preparing the bread.
  3. Whip white eggs until stiff. Set aside
  4. Whip yolk eggs with sugar until the sugar mixes very well with the egg and the mixture turns light yellow.
  5. Reduce mixer speed and add flour slowly. Add butter and mix until all the ingredients are blended.
  6. Add a little bit of the white eggs to the yolk mixture and mix well. Fold the rest of the white eggs into the yolks using a silicon spatula.
  7. Pre-heat oven to 350° F (175°C). Grease and flour a 9x13" jelly roll pan and extend the batter evenly on it.
  8. Bake for about 10-12 minutes (keep an eye on it so it doesn't burn).
  9. Take the bread out of the oven and lay a damp linen towel on top of it. Carefully turn the pan over onto a clean surface making sure the linen stays in place.
  10. Spread the pumpkin filing all over the bread and with the help of the linen start to roll the bread. This has to be done as the bread is still warm to avoid breaking it. Leave linen on top of the roll for at least 20 minutes to cool down.
  11. In the meantime you can prepare the icing. In this case I used prepared whipped cream with a little bit of coloring.
  12. Transfer the roll to a plate and spread icing on top and enjoy!



¡Buen provecho!


  • There's something about the roll Ben…whimsical and calling my name! It's neat, it's pretty…it's full of flavour! WOW!!

  • This sounds so good! I bet that pumpkin filling would be delicious spread on toast too.

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