Beat 3 eggs on high speed for 5 minutes. Gradually beat in 1 cup sugar. Stir in 3/4 cup pumpkin and 1 teaspoon lemon juice. Stir together in small bowl:

3/4 c. flour
1 tsp. baking powder
2 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. ginger
1/2 tsp. salt

Fold into pumpkin mixture. Spread in well greased and floured jelly roll pan. Top with 1 cup finely chopped walnuts. Bake at 375 degrees for 15 minutes. Turn out on towel sprinkled with powdered sugar. Roll towel and cake together. Cool. Unroll.

FILLING:

Combine:

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

Beat smooth - spread over cake. Roll. Chill. Freezes well. NOTE: If using fresh pumpkin, use about 1 cup.