Go Back
+ servings
Simple to make homemade Pumpkin Roll, gluten free and dairy free
Print Recipe
5 from 1 vote

Easy Gluten Free Spiced Pumpkin Roll

This deliciously simple pumpkin roll is filled with sweet pumpkin puree and pumpkin spices. So easy to make and only 4 main ingredients this is a quick bake you can make for unexpected guests and last minute get togethers at Halloween. Otherwise, it’s a gorgeous sweet pastry to enjoy any cold autumn or winters teatime or evening.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dessert, Tea Time
Cuisine: Vegan
Keyword: Easy, Halloween, Puff Pastry, Pumpkin, Pumpkin Spice, Simple
Servings: 8 slices
Calories: 229kcal
Author: Glutarama

Ingredients

  • 280 g Jus-Rol Gluten Free Puff
  • 150 g pumpkin puree [see below] see recipe notes to make your own
  • 60 g caster sugar
  • ½ tsp cinnamon or use my Pumpkin Spice recipe
  • ½ tsp ginger
  • ½ tsp nutmeg
  • Pinch of ground cloves
  • milk or dairy free alternative to brush

Instructions

  • Make sure you leave your ready-made puff pastry out of the fridge, so it reaches room temperature before starting.
  • Preheat the oven to 200°C | 180°C fan | 400°F | Gas 6
  • In a jug combine the pumpkin puree, sugar and spices.
  • Roll out or unroll the pastry (cut a strip to use for leaves for decoration if desired).
  • Using a flat knife or spatula cover the pastry with the pumpkin puree but leave a gap of approx. 1cm around the edges.
  • Roll the pastry and pumpkin filling lengthways into a loose swiss-roll shape and using a fork seal both ends.
  • If decorating the top, cut out your shapes from the strip of pastry you kept back and place along the top of the rolled pastry.
  • Brush the top of the roll and pastry decorations with milk or milk alternative (I normally add a little brown sugar to aid with the golden colouring during baking)
  • Bake for 20 minutes or until golden brown.
  • Remove and serve immediately with custard or cream or cool completely to eat cold.

Notes

Roast pumpkin; cut pumpkin into ¼ and de-seed, place in a roasting tray and cover with foil, bake at 200°C/180°C Fan for at least 60 mins (depending on size of pumpkin). Remove and cool, once cooled scoop out the cooked soft flesh and use of freeze for later.
Boiled pumpkin; peel and cut pumpkin removing all seeds. Chop and add to a big pan of water, boil until tender. Drain pumpkin and leave over the sink to ensure all excess liquids run away. Pop into a blender and puree, as above use or freeze.
Steamed pumpkin; as above really but you steam it!
Microwaved pumpkin; Not tried this but I have it on good authority that you can peel and cut the pumpkin and microwave in a glass bowl with a drop of water.

Nutrition

Calories: 229kcal | Carbohydrates: 25g | Protein: 3g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 88mg | Potassium: 62mg | Fiber: 1g | Sugar: 8g | Vitamin A: 2919IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg