Thanksgiving dinner in my home always involves pumpkin pie. Some other
sweet may be prepared to go along with it, but the pie has center
stage. I like pumpkin in many forms, muffins, soups, whatever, and have
had this recipe for pumpkin roulade bookmarked in Ina's Back to Basics
from the day I bought the book. My son and his adorable girlfriend came
to dinner last night so I thought that the timing was perfect to try a
new dessert. I've learned the hard way that it isn't a good idea to
experiment on an occasion where traditions are sacred, so wanted to
give this recipe a trial run. The decision was unanimous: we loved it!
Another reminder that we can always count on Ina. I filled the cake
with sweetened whipped cream instead of the ginger buttercream and was
tempted to add a cream cheese frosting, but changed my mind at the last
minute. This is a winner and may take the place of pie at dinner next
week. That's how much we liked it.