Here is another tasty treat for Halloween morning… Halloween is on Saturday this year. What could be a better way to start an entire day of celebration than with a family breakfast?

INGREDIENTS

Cranberry – Cream Cheese Filling:

2 c. powdered sugar
1 (8 oz.) pkg. softened cream cheese
1 tsp. vanilla (almond or walnut extract)
1 c. whole cranberries or fresh cooked cranberries (optional)

Pumpkin Pie Filling:

3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY’S® 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
Whipped cream or topping (optional)

Additional Ingredients:

3/4 c. sifted all-purpose flour
1 tsp. baking powder
1 c. chopped walnuts, pecans, or almonds

INSTRUCTIONS

Preheat oven to 375 degrees.

Grease a 15 x 10 x 1 inch jelly roll pan.

Line with wax paper.

Grease and flour the wax paper.

Pumpkin Pie Filling:

Mix sugar, cinnamon, salt, ginger and cloves in small bowl.

Beat eggs in large bowl.

Stir in pumpkin and sugar-spice mixture.

Gradually stir in evaporated milk.

Add 3/4 c. sifted all-purpose flour

1 tsp. baking powder

Pour Pumpkin Pie Filling into jelly-roll pan.

Sprinkle with nuts.

Bake for 12-15 minutes.

While cake is baking, mix up the Cranberry-Cream Cheese Filling.

Dust cake with powdered sugar.

Cover with damp towel.

Invert. Remove pan and paper.

Trim 1/4 inch from sides.

Roll up cake and towel from short end.

Place, seam-side down, on rack. Cool.

Unroll and spread with Cranberry-Cream Cheese Filling. Reroll cake. Refrigerate until serving time.

Tink’s Notes:
If you have a favorite Pumpkin Pie Filling recipe, feel free to use yours, instead of ours. ;-)

Tink

*When I dream, I cook and bake like an artist!*