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Pumpkin Roulade with Ginger Cream

A Ballad of the Pumpkin Roulade

October month is here,
The crispy autumn air,
The falling golden leaves,
And pumpkins in the fields…


A pumpkin muffin in the morning,
A pumpkin soup for lunch,
And in the evening, after dinner
Our spicy ginger Roulade!

Liza and Daniel

My kids love pumpkin in all forms and especially this wonderfully rich pumpkin roulade. Recently, after making it for a small family celebration, they have written this ballad of a pumpkin roulade. Please enjoy the recipe.

Pumpkin Roulade Ingredients:

1/2 cup organic all-purpose flour
1/4 cup organic ground hazelnuts
1 teaspoon grated orange rind
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon pumpkin pie spice
pinch of sea salt
3 organic extra large eggs
1/2 cup organic brown sugar
3/4 cup roasted pumpkin (or squash) puree
1/4 ground hazelnuts for dusting

For the filling:

1/4 cup superfine sugar
1 cup heavy cream
1/4 cup minced dried crystallized ginger

To roast fresh pumpkin/squash:

Preheat the oven to 400 degrees. Slice pumpkin in half and remove seeds. Place pumpkin on a lightly greased baking pan and roast for about one hour, until it is very tender. Remove skin. Using a blender or food processor puree pumpkin meat.

To make the cake:

Preheat the oven to 375 degrees. Line a 12 by 17 inches pan with parchment paper.

Mix the flour, ground hazelnuts, orange rind, baking powder, baking soda, salt and spice together.

In a separate bowl, blend the eggs and brown sugar until thickened. Add the pumpkin puree.

Then slowly add the flour mixture, whisking with a spoon until just combined.

Pour into the prepared pan and spread evenly. Bake the cake for about 12 minutes, until the top springs back when touched.

While the cake is in the oven, put a thin cotton cloth on a flat surface and sift the entire 1/4 cup of ground hazelnuts evenly over it. When cake is done, carefully turn it out on the prepared cloth. Peel off the parchment paper. Then roll the warm cake with the cloth and allow to cool completely.

To make the filling:

Whisk the cream in a bowl until it just holds its shape. Add sugar and minced ginger.


Unroll the cake and remove the cloth. Spread the cake with the cream, right up to the edges, and carefully roll it up again.




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How To: Knit a Pumpkin

It’s Fall! It’s October! It’s pumpkin time! Dust off your knitting needles for this great little pattern by Linda. Her original post on her blog, Natural Suburbia, has plenty of pictures for step-by-step guidance and some handy suggestions for pumpkin use.

Materials Needed:
Wool needle for sewing up
Circular needles
2 double pointed needles
Orange yarn for your pumpkin and green for your stem.
Fleece for stuffing

I have knitted this pumpkin using the magic loop technique.

With circular needles cast on 9 stitches.
Round 1: Knit the first round.
Round 2: Increase into every stitch in the second round, you will now have 18 stitches.
Round 3: Knit 1 round.
Round 4: Increase into each stitch in the 4th round, you will now have 36 stitches.
Round 5 to 9: Knit
Round 10: Knit 2 together all across the round.(18 stitches)
Round 11: Knit.
Round 12: Knit 2 together all across the round. (9 stitches)
Round 13: Knit.

Leaving a long thread, break yarn and thread onto a wool needle, thread your wool needle through your stitches, stuff and pull tight. Do not overstuff as this might make your pumpkin look too round, I understuffed my pumpkin and the convolutions of the pumpkin’s skin showed up quite nicely. The wool I knitted him in was also a little on the chunky side and handspun and this worked quite well:)

Once you have closed the top opening of your pumpkin, take your needle, push down through your pumpkin, pull out on the other side and pull tight. This makes a depression on the top of your pumpkin. Sew tightly underneath.

Pick up 2 stitches in the middle of the top of your pumpkin, attach your green thread and knit an I-cord for a stalk.

Sew in all your ends and you are finished, enjoy!!

(This pattern is for personal use only 🙂

Linda gives her four children the credit for inspiring her to create the wonderful Waldorf inspired knitted and wooden farm animals, gnomes and other toys that inhabit her Etsy shop. Knitting patterns for toys and finished treasures are all available from Mamma4earth.