Ok, I’m going to start working on recipes that you can use for Thanksgiving. One of my favorites, tried and true, is this Pumpkin Roll recipe. It’s simple and is great to make ahead, even a week ahead.
Just yesterday, I made it using fresh pumpkin puree vs. canned pumpkin puree and was wowed by the difference. I thought the flavor would be different (the fresh is milder) but didn’t think the difference in texture would be so dramatic. The canned pumpkin puree yields a more cake-like texture, while the fresh pumpkin gives you a much denser, more bread pudding like texture. Lon, who’s not the biggest pumpkin fan, really liked this version (fresh pumpkin).
We brought it over to my brother’s apartment for our friend, Janny’s birthday party, where my brother also prepared strawberries. Lon decided to hollow it out and put some of the cream cheese frosting (from the pumpkin roll) in. Needless to say, the inside out cheesecake, was divine.
That pumpkin roll looks DIVINE. I’ll have to try that this holiday!
The reverse cheesecake is adorable! It wouldn’t be so cool to carve all those strawberrys for a party though…maybe for a romantic dinner for two. 🙂
Thanks Manasi — I carved it out with the back of plastic fork. Next time I think I’ll something more suitable 🙂
Stephen’s already requested I make pumpkin roll for Thanksgiving.
Oooh! Pumpkin roll. Most of my family hates anything that even resembles the flavor of squash, so I use this recipe to tone down the flavor: http://www.foodnetwork.com/recipes/paula-deen/pumpkin-roll-cake-recipe2/index.html
Thanks Megan.
K&S;, I remember talking about the famous pumpkin roll Stephen's dad makes.
Dr. Food, maybe I should try that one on Lon.