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 mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Dessert, Tea Time
Cuisine: Vegan
Keyword: Easy, Halloween, Puff Pastry, Pumpkin, Pumpkin Spice, Simple
Servings: 8 slices
Calories: 229kcal
Author: Glutarama
- 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
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.
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.
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