2 c. liquid egg substitute
2 tbsp. canola oil
2 c. sugar
1 (16 oz.) can unsweetened pumpkin
2 tbsp. fresh squeezed lemon
2 1/2 c. unbleached flour
1 tbsp. baking soda
1 tbsp. ground ginger
2 tbsp. ground cinnamon
1 tsp. salt

FILLING:

1 1/2 c. powdered sugar
2 (8 oz.) pkg. Neufchatel cheese
1/4 c. soft corn oil butter

FILLING: In bowl, beat together all ingredients until well blended and smooth. Makes 2 1/2 cups.

In mixing bowl, beat egg substitute 2 1/2 minutes. Add oil and sugar and mix well. Stir in pumpkin and lemon juice until well blended. In separate bowl, combine flour, baking soda, cinnamon, ginger and salt. Add to pumpkin mixture. Spread 1/3 of batter (about 2 1/4 cups) in 15x10 inch jelly roll pan that has been sprayed generously with non-stick vegetable oil. Bake at 375 degrees for 12-15 minutes until cake springs back when gently touched. Cool in pan 5 minutes.

Turn cake out onto dampened towel, fold edge of towel over edge of cake and roll tightly in towel so towel separates cake from itself. Let stand 10 minutes.

Make filling while cake is resting. Unroll cake from towel and spread with 1/3 filling mixture. Roll cake up around filling. Repeat 2 more times with remaining batter and filling. If not served immediately, wrap in plastic wrap and refrigerate or freeze. Allow to come to room temperature before slicing and serving. Each roll serves 10 slices.

Non-cholesterol and low-calorie!