FILLING
1 3/4 cup Pumpkin, canned Or fresh (16 oz.)
1 cup Granulated sugar
1 tbsp Pumpkin pie spice
1 cup Nuts, chopped
DOUGH
4 cup All-purpose flour
1/2 tsp Baking soda
1/2 tsp Salt
1/2 tsp Cinnamon
1 cup Shortening
2 cup Granulated sugar
3 Eggs
ICING
2 cup Powdered sugar, sifted
1 tbsp Butter or margarine, melted
1 tsp Vanilla extract
2 tbsp Milk (2 to 3 T)
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For filling: In medium saucepan, combine pumpkin, sugar, and pumpkin pie spice; bring to a boil. Reduce heat; simmer 10 minutes. Stir in nuts. Cool; set aside. For dough: In medium bowl, combine flour, baking soda, salt, and cinnamon; set aside. In large mixer bowl, cream shortening and sugar. Add eggs; beat until fluffy. Add dry ingredients; mix well.
To assemble: Divide dough into 3 portions. On floured foil, roll out 1 portion of dough into 8 x 12-inch rectangle (keeping remaining dough chilled). Spread with 1/3 of filling. Starting from wide end, roll as for jelly roll. Wrap in foil. Repeat process with remaining dough and filling. Freeze rolls several hours or overnight. Remove one roll at a time from freezer; unwrap and, with sharp knife, cut into 3/8-inch slices. Place on greased cookie sheet. Bake in preheated 400-degree oven for 10 to 12 minutes, or until golden. Cool on wire rack. Drizzle with icing.
For icing: In medium bowl, combine powdered sugar, butter, vanilla, and milk; blend until smooth.
From "Libby's Favorite Pumpkin Recipes". Posted by: KAREN ADLER (FNGP13B)
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