As often – and happily – happens I am responsible for dessert at family functions. And I admit to using my family as guinea pigs for new recipes.

For Thanksgiving 2008 I really wanted to use the flavors of the season, but didn’t want to make a pumpkin pie. So I made a pumpkin roulade – as seen on Food Network, recipe stored here. Instead of ginger, I made an orange-vanilla bean filling, which was light and complimented the spicy pumpkin cake perfectly.

I also made a double crust, apple-pear-fresh cranberry pie. And cut little leaves out of extra pie dough for special holiday ornamentation. Both were delicious!