Diabetic Pumpkin Roll Recipe

Name: Diabetic Pumpkin Roll
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 eggs; 24 1 cup Equal sugar substitute or 7 1/4 teaspoons Equal Spoonful; 1 cup pumpkin; 1 teaspoon lemon juice; 1 cup self-rising flour; 2 teaspoons cinnamon; 1 teaspoon nutmeg; FILLING; 4 ounces light cream cheese, softened; 1 1/2 - 2 cups light whipped topping; 3 2 tablespoons Equal sugar substitute or 1 teaspoon Equal Spoonful

Servings: persons

3 eggs
24 1 cup Equal sugar substitute or 7 1/4 teaspoons Equal Spoonful
1 cup pumpkin
1 teaspoon lemon juice
1 cup self-rising flour
2 teaspoons cinnamon
1 teaspoon nutmeg
FILLING
4 ounces light cream cheese, softened
1 1/2 - 2 cups light whipped topping
3 2 tablespoons Equal sugar substitute or 1 teaspoon Equal Spoonful

1
Beat eggs and Equal for 5 minutes in a bowl.
2
Stir in pumpkin and lemon juice; add flour, cinnamon and nutmeg.
3
Mix well.
4
Line a jelly roll pan with wax paper.
5
Spread batter evenly over pan.
6
Bake at 350u00b0F until toothpick comes out clean; 5-8 minutes.
7
DO NOT OVER BAKE.
8
Cool 3 minutes in pan; turn out on a cloth and roll up from narrow end.
9
I double just the towel end to begin the rolling process.
10
The larger center seems to help it not to crack.
11
Chill in refrigerator until completely cool.
12
Unroll pumpkin roll and spread with filling.
13
Re-roll, place in a plastic bag and chill until serving time.
14
Slice into pinwheels and serve.
15
TO MAKE FILLING: Cream the cream cheese then mix whipped topping and Equal until smooth and spreadable.

2932

kcal

Calories

Fat

702

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 eggs, 24 1 cup Equal sugar substitute or 7 1/4 teaspoons Equal Spoonful, 1 cup pumpkin, 1 teaspoon lemon juice, and more.

Yes, Diabetic Pumpkin Roll falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Diabetic Pumpkin Roll

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions