A Pumpkin Roll > Pumpkin Pie

Which is better?

A squash flavored custard in a tasteless crust containing gritty spices topped with whipped cream that falls into a flat separated milk… OR a springy spiced sponge cake layer that envelops vanilla cream cheese icing rolled into a velvety object of delectability with the aroma of every winter holiday swirled up into one dessert?

I’ll let you decide. But if you make the right choice, here is the classic recipe for Pumpkin Roll Cake, from The Slow Roasted Italian.

And here’s a keto version from Annie Lampella of KetoFocus. Annie also demonstrates how to do the rolling with an alternate method using parchment paper.