Pumpkin Roll (2024)

Grove Hill: A True Story

A documentary of the pumpkin roll will premier at the 2017 Chagrin Falls Documentary Film Festival.

More information and a trailer of the film can be viewed at their website.

August 1992 “Tiger Tales”

Forerunner To The “Great Pumpkin Roll”
(An Eyewitness Account)
by Bob Mercer, Class of ‘42

Back in the late 30’s, several irreverent future alumni from the north end of town
were wracking their brains for a use for some of the scrap tires piled behind Hern’s Texaco Station. (The beginning of recycling?)

The idea of rolling a tire down Grove Hill sounded challenging, exciting, and fun.
After all, hadn’t the WPA spent thousands of dollars to pave the hill and ruin the best bobsled track around? Could they get a tire to roll straight, and how far would it go down Main Street? There was only one way to find out. Several were lugged up the hill. It was decided to wait until quite late (at least 9:30) so that most of the solid citizens would be home and off the streets. No sense attracting attention. People might not understand.
The first test proved to be inconclusive. Hitting the curb at midbridge, the tire bounced over the railing and into the river. The second try, given the greater initial thrust, rolled straight and true, gathered tremendous speed, and followed the centerline all the way through town. It was last seen crossing the intersectionof Main and East Washington.
They decided it would take at least 2 out of 3 to prove anything, so a third missile was launched. It, too, rolled straight and true and reached escape velocity. However, as in most scientific experiments, and unforeseen problem arose. A car pulled out of E. Orange Street directly into the path of the missile. KABLAAAMM!!!

Broadside, right between the front and rear doors. No one was hurt and the car
suffered only minor damage (they don’t make them like that anymore); but needless to say, all those future scientists scattered and the sound of police sirens put an abrupt end to any future thoughts of this nature.

ORIGIN OF THE GREAT PUMPKIN ROLL
(The Final Word) Aug. ‘02
by Mike Solether ‘69

Concerning the recent controversy regarding the origin of the “Great Pumpkin Roll,” it is my intention to clarify beyond any doubt that the Class of 1969 unwittingly began this tradition in the fall of 1967. Recently, participants in this Charter event have come forward confirming the above claim, and they wish tobe identified for historical purposes as being there. Further, the Class of 1969 did not act alone, a point which insured that the perpetuation of the roll would continue into the future.

Let me again take you back to the fall of 1967. Every year about this time mischief-makers had acted individually or in small groups to gather pumpkins or other rollable items to observe this physics experiment of gravity at work. Not this time. A group of the Class of 1969 had set a goal to collect 69 pumpkins to roll down Grove Hill in one colossal dump. Unknowingly, Steve and Allen Leach became the leaders of this secret undertaking. With the help of many members of the class, pumpkins were summarily stolen and deposited in the Leach’s barn on Falls Road. Watching what was taking place was the Leach twins’ younger brother, Richard. Intrigued by what was happening, he and other members of the Class of 1971 began to participate in the gathering of pumpkins. As a result of their efforts, they were allowed to be included in the big event. Their involvement, I believe, caused the perpetuation of the roll. Finally the time had come. The Leaches and Kim Lapick both had identical blue Country Squire station wagons. The pumpkins were loaded into the back of the vehicles, and they set out for their destiny with history. Along with this group of 69’ers were members of the Class of 1971, Richard Leach, Paul Snavely and Kinney deHamel, Class of 1970. When the coast was clear, they backed to the top of Grove Hill, opened the tailgates and let loose the pumpkins. When unloaded, they sped away full of the joy of a mission well done. Talk of even bigger and better rolls was already underway.

Pumpkin Roll Hill
Lyrics by Luckay (Tom Luckay ’64)

My truck’s big empty bed I’m going to fill
With pumpkins from a porch or windowsill.
And take them to the crest of old Grove Hill
Where they’ll be released in a massive spill.

Roll those pumpkins,
Catch a thrill!
Roll those pumpkins,
In the chill!
Ride that pumpkin swill
Down Pumpkin Roll Hill!

The fun of the challenge is don’t get caught,
Because most of the pumpkins have not been bought.
The quest of adventure is all that’s sought,
While “Safety First” is an afterthought.

Roll those pumpkins,
Catch a thrill!
Roll those pumpkins,
In the chill!
Ride that pumpkin swill
Down Pumpkin Roll Hill!

Chagrin’s fine folks say that it’s got to stop.
Someone’s gonna get hurt when they take a flop,
Sliding down Grove Hill in that pulpy slop.
Either knock it off, or we’ll call a cop!

Roll those pumpkins,
Catch a thrill!
Roll those pumpkins,
In the chill!
Ride that pumpkin swill
Down Pumpkin Roll Hill!

©2007 Thomas M. Luckay

Pumpkin Roll (2024)

FAQs

What is pumpkin roll filling made of? ›

Pumpkin Roll Ingredients

You likely have most of the ingredients you'll need on hand. If not, here's what to add to your grocery list: For the Cake: eggs, sugar, pumpkin puree, cinnamon, all-purpose flour, and baking soda. For the Filling: cream cheese, confectioners' sugar, butter, and vanilla extract.

What is the secret to rolling a pumpkin roll? ›

Roll the cake while it's hot!

This is the secret to a perfectly-swirled roll cake. While the cake is still hot, use the parchment to transfer the cake from the baking pan onto a clean kitchen towel. Using the towel as a hot mitt, roll the cake into a tight spiral from the narrow side.

Why did pumpkin roll crack? ›

Overbaking could also be the culprit. The thin layer of cake batter in the typical 15- by 10- by 1-inch baking pan takes only about 10 to 15 minutes to bake. Check your cake after 8 or 9 minutes and watch closely until it tests done. It should be lightly browned, and the top should spring back when lightly touched.

What makes pumpkin roll sticky? ›

Why is my pumpkin roll sticky?
  1. Roll the cake while it is still warm from the oven. Letting the cake cool before you roll it the first time is one of the most common reasons for cracks or other issues.
  2. Make sure the cake is completely cooled before frosting. ...
  3. Do not put cake in fridge while it's still warm.
Sep 30, 2020

What's the difference between canned pumpkin and pumpkin filling? ›

They are the same product. Both canned pumpkin puree and pie filling are useful, shelf-stable ingredients that can help speed up your kitchen prep time. Just remember that puree is unsweetened, while pie filling contains sugar and spices. This will help you choose the right pumpkin product for your recipes.

Is pumpkin puree the same as pie filling? ›

Although they both come in cans and the packaging looks almost identical, they can't be used interchangeably. Pumpkin puree doesn't have anything added to it, but pumpkin pie filling comes with pumpkin spice and sugar already mixed in.

How to roll a pumpkin roll without it cracking? ›

How to keep pumpkin roll from cracking: The biggest trick to preventing your cake roll from cracking is to roll the cake up in the parchment paper as soon as it comes out of the oven. The hot cake will be soft and pliable and should roll up without cracking.

Does pumpkin roll go bad? ›

Once cool, refrigerate it (rolled in the parchment paper) for up to one day, before frosting. Once you have fully assembled your pumpkin roll, you can also store it in the refrigerator for a few days!

Why did my pumpkin roll stick to the towel? ›

If the pumpkin roll is sticking to the kitchen towel that you've rolled the cake in, then it could be because there wasn't enough powdered sugar on the towel. Moisture is another important factor.

How long is a pumpkin roll good for? ›

Pumpkin rolls keep well in the refrigerator and freezer, so they're the perfect dessert to make ahead of time if you'd like. To store your pumpkin roll, wrap it up tightly in plastic wrap. Then you can either refrigerate it for up to 5 days, or freeze for up to 3 months.

Who invented the pumpkin roll? ›

combined with our taste-perfect vanilla ice cream.” The first version of what is commonly referred to as a pumpkin roll appeared in 1977 as the sourdough pumpkin roll in the recipe book Rita Davenport's Sourdough cookery by Rita Davenport.

Can pumpkin roll sit out? ›

A pumpkin roll holds up best when it is just coming out of the refrigerator. If it sits out too long, the filling gets warm and the roll starts to become loose. After the cutting the slices I need to serve, I like to wrap the remaining pumpkin roll in plastic wrap and store it in the fridge.

How to make a cake roll without cracking? ›

Starting with a short side of the cake, roll up the towel and the warm cake together into a spiral. Yes, the towel will be inside your baked cake roll. This step helps to form the cake roll shape later without any cracking. Roll to the end of the towel.

Is pumpkin pie filling made from pumpkins? ›

There's only one problem: There are almost no genuine pumpkin pies in the world. As Emma Crist lamented on MyRecipes.com, those thousands of cans on supermarket shelves that say they contain 100 percent pumpkin puree are flat-out lying to you. What's inside is actually 100 percent squash.

Can you eat raw pumpkin filling? ›

Frequently featured in flavorful recipes like pies, curries, cookies, and trail mix, pumpkin and pumpkin seeds are staple ingredients in many households, especially during the holidays. Although most people prefer eating them cooked or roasted, you can also eat pumpkin and pumpkin seeds raw.

Where does pumpkin pie filling come from? ›

Pumpkin pies are often made from canned pumpkin purée. Libby's canned pumpkin, the most popular brand, uses the Dickinson pumpkin variety of Cucurbita moschata solely, though other brands can include any of a number of varieties of Cucurbita pepo or Cucurbita maxima.

What makes pumpkin pie filling pull away from the crust? ›

The oven rack may be too close to the top heating element in the oven. This can cause filling to 'skin' and crack as it bakes and to settle slightly when cooling and pull away from the crust. Another possible reason is over-baking. Try reducing cooking time by 5 to 10 minutes.

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