3 egg
1 c. granulated sugar
2/3 c. canned pumpkin
1 tsp. lemon juice
3/4 c. flour
2 tsp. ground cinnamon
1 tsp. baking powder
1 tsp. ginger
1/2 tsp. salt
1/2 tsp. nutmeg
1 c. finely chopped nuts

In large bowl beat eggs on high for 5 minutes. Gradually add sugar. Stir in pumpkin and lemon juice.

In a small bowl combine flour, baking powder and spices. Fold into pumpkin mixture. Spread batter in a greased and floured 15"x10"x1" jelly roll pan. Sprinkle with walnuts. Bake in 375 degree oven for 15 minutes. Immediately invert cake onto a towel sprinkled with powdered sugar. Roll up cake in towel, jelly roll fashion, starting from short side. Cool completely.

Carefully unroll cake. Spread with filling.

Beat 1 cup powdered sugar, 2 (3 oz.) packages cream cheese, 1/4 cup butter and 1/2 teaspoon vanilla. Beat until smooth. Spread over cake, re-roll cake. Cover and chill. Cut crosswise into 1" slices. Makes 10 to 12 servings. This makes an elegant and tasty dessert.