Pumpkin pie filling recipe
3/4 c. sifted all-purpose flour
1 tsp. baking powder
1 c. chopped walnuts, pecans, or almonds
Cream Cheese-Cranberry Filling

Preheat oven to 375 degrees. Grease a 15 x 10 x 1 inch jelly roll pan. Line with wax paper. Grease and flour the wax paper. Prepare favorite pumpkin pie filling recipe, adding sifted flour and baking powder.

Pour into jelly-roll pan. Sprinkle with nuts. Bake for 12-15 minutes. Dust cake with powdered sugar. Cover with damp towel. Invert. Remove pan and paper. Trim 1/4 inch from sides. Roll up cake and towel from short end. Place, seam-side down, on rack. Cool. Unroll and spread with Cranberry-Cream Cheese Filling. Reroll cake. Refrigerate until serving time.

CRANBERRY - CREAM CHEESE FILLING:

2 c. powdered sugar
1 (8 oz.) pkg. softened cream cheese
1 tsp. vanilla (almond or walnut extract)
1 c. whole cranberries or fresh cooked cranberries (optional)

Blend all of the above ingredients; add cranberries, if desired. A colorful and tasty addition to a holiday breakfast.