Pumpkin Cream Rolls
Pumpkin cream rolls are made with fresh pumpkin pulp and fresh cream, along with pumpkin spice such as cinnamon, ginger and nutmeg powder. Both pumpkin pulp and spices are good for health. Pumpkin has lots of fiber, vitamins, minerals and antioxidants.
Pumpkin Cream Rolls
Pumpkin cream rolls are made with fresh pumpkin pulp, fresh cream, and pumpkin spice.
Ingredients
- 3/4 cup pumpkin puree
- 1/2 cup Gluten free flour
- 3 no Eggs
- 2/3 cup Sugar
- 1/4 tsp Ginger powder
- 1/4 tsp Nutmeg powder
- 1/2 tsp Cinnamon powder
- 1 tsp Vanilla essence
- 1/4 tsp Salt
- 1/4 cup Fresh chhena
- 1/4 cup Fresh hung yogurt
- 2 tbsp Sugar
- 1 tbsp Creamer
Instructions
Instruction for Making Pumpkin Pulp
- Take one sweet pie pumpkin.
- Mean while preheat oven at 400 degree F. Cut the pumpkin into halves and oil it.
- Put pumpkin in the oven and bake for 45 minutes.
- Once the pumpkin cools down, peel it and make into pumpkin puree.
Instruction for Pumpkin Spice
- Take ginger powder, nutmeg powder and cinnamon powder, Mix all ingredients and pumpkin spice is ready to use.
Instruction for making Pumpkin Spung
- Take 3 Eggs.
- Beat the eggs with beater.
- Take sugar and add to the beaten eggs.
- Beat the egg and sugar for 7 minutes until it is triple. Add vanilla essence.
- Add pumpkin puree, beat the egg sugar and pumpkin puree again.
- Take gluten free flour, add 1 teaspoon baking powder, 1 teaspoon baking soda and 1/4 teaspoon salt.
- Sieve all the ingredients together.
- Add gluten free flour to the beaten eggs, sugar, pumpkin mixture and beat it again.
- Meanwhile preheat the oven at 350 degree F. Take one rectangular tray and lined with aluminum foil and parchment paper. Pour the pumpkin batter on the tray and spread evenly. Bake the pumpkin spung for 15 minutes.
- Cover the baked pumpkin spung with aluminum foil to retain the moisture. Let it cool down to room temperature.
Instruction for Making Pumpkin Cream Rolls
- Take one grinder pot, add 1/4 cup fresh chhena.
- Add 1/4 cup fresh hung yogurt
- Add 2 tablespoon sugar to it and add 1 tablespoon creamer.
- Grind all ingredients together into paste.
- Cream cheese is ready to spread on pumpkin spung.
Instruction for Making Pumpkin Rolls
- Take the pumpkin spung and pour cream cheese and speared evenly.
- Roll the pumpkin spung till quarter.
- Roll the pumpkin spung till midway.
- Roll the pumpkin spung till end.
- Transfer the pumpkin cream roll into another tray. Keep the pumpkin cream roll in freezer until it is ready to cut into pieces.
- Take out the pumpkin cream roll from freezer and cut into pieces.
