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

Beat eggs for 5 minutes. Slowly add pumpkin, sugar and lemon juice. Mix all dry ingredients together. Add to egg mixture. Pour onto a greased and floured cookie sheet or pizza pan. Sprinkle finely chopped nuts over top of batter. Bake at 375 degrees for 15 minutes. Turn out onto a cup towel sprinkled with powdered sugar, enough so it won't stick. Roll cake up with towel. Put in refrigerator for at least 1 hour.

FILLING:

1 c. powdered sugar
6 oz. cream cheese
4 tbsp. butter
1/2 tsp. vanilla

Beat together until smooth. Unroll cake when cool. Spread cream cheese mixture on cake and roll back up without towel. Do not roll tight. Chill for 3 minutes.