3 eggs
2/3 c. cooked pumpkin
1 tsp. lemon juice
1/4 tsp. salt
3/4 c. flour
1 tsp. baking powder
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1 c. granulated sugar

FILLING:

1 c. milk
5 tbsp. flour
1 c. butter
1 c. granulated sugar
1 tsp. vanilla
1 c. chopped nuts

Beat three eggs on high speed for five minutes. Gradually add 1 cup granulated sugar. Stir in the pumpkin, lemon juice, and salt. Mix together the remaining dry ingredients and gradually add to the pumpkin mixture. Spread on a greased and floured 15 x 10 inch baking sheet. Top with chopped nuts. Bake at 375 degrees for 15 minutes. Immediately turn out on a cloth towel sprinkled with powdered sugar. Roll in the towel to cool.

Filling: Cook and cool the milk and flour. Whip on high speed the butter and granulated sugar. Add the vanilla. Add the flour mixture and beat on high for at least 5 minutes to make if fluffy. Unroll the cooled cake. Spread the filling evenly. Roll the cake again (minus the towel, of course) and chill. Sprinkle with powdered sugar and slice in 1/2 inch slices to serve.