Pumpkin roll with light cream and pears

Cut the Hokkaido pumpkin into pieces, lightly drizzle with olive oil, spread on a baking sheet, and bake in an oven preheated to 185˚ for about 25 to 30 minutes, then blend and let cool.

Preheat the oven to 180˚ (top and bottom heat). Prepare a baking sheet with parchment paper slightly overhanging the edges of the sheet. Mix the dry ingredients except for sugar. In a larger bowl, whisk the eggs with sugar until foamy, and gently fold in the pumpkin puree with a whisk. Combine with the dry mixture using a spatula or gently with a whisk.

Pour the dough onto a baking sheet with parchment paper.