The first time Emporium Pies cofounder and former CEO Megan Wilkes made a pumpkin pie as a young adult, it didn’t go as planned.“I decided to go full scratch,” she says. “But I didn’t realize that you had to buy pie pumpkins to do that. And so I tried making it with just a regular ’ol pumpkin, and it was disgusting. But everybody ate it anyway because my friends are nice.”Wilkes has since perfected the art of piemaking—the Dallas shop celebrated its ten-year anniversary this past September. And while Emporium does offer a pumpkin pie with spicy pumpkin custard on a gingerbread crust, Wilkes is sharing a more personal selection: her family recipe for a pumpkin roll.“When I was growing up, we’d eat the pumpkin…The post Pumpkin Roll appeared first on Texas Monthly.