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diabetic pumpkin roll


tried and true and my daughter loves this recipe. here are a few pointers i learned as i made it. do not over bake the cake or it will crack when you unroll it. also make sure you cream the cheese first so there are no lumps in the filling. anw0792 requested a pumpkin roll recipe for diabetics and then 1steve found the link for it. i dug out my copy of the recipe to post, so others could use it and also adding my tips/changes. this recipe is originally by betty hale of arkansas; she won 3rd place with it in the "sweet as can be" recipe contest by equal.


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  • Carbohydrates: 169.9
  • Fats: 11.0
  • Dietary Fiber: 26.0
  • Minerals: 12.0
  • Proteins: 12.0
  • Vitamins: 21.0
  • Water: 6.0


  1. Beat eggs and equal for 5 minutes in a bowl
  2. Stir in pumpkin and lemon juice
  3. Add flour
  4. Cinnamon and nutmeg
  5. Mix well
  6. Line a jelly roll pan with wax paper
  7. Spread batter evenly over pan
  8. Bake at 350f until toothpick comes out clean
  9. 5-8 minutes
  10. Do not over bake
  11. Cool 3 minutes in pan
  12. Turn out on a cloth and roll up from narrow end
  13. I double just the towel end to begin the rolling process
  14. The larger center seems to help it not to crack
  15. Chill in refrigerator until completely cool
  16. Unroll pumpkin roll and spread with filling
  17. Re-roll
  18. Place in a plastic bag and chill until serving time
  19. Slice into pinwheels and serve
  20. To make filling: cream the cream cheese then mix whipped topping and equal until smooth and spreadable

Step 18

Total Time in Minute 18

Ingredients Count 9

cooking diabetic pumpkin roll

See More Relate Photo



Equal sugar substitute


Lemon juice

Self-rising flour



Light cream cheese

Light whipped topping

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