PUMPKIN ROLL:

6 eggs, separated
1/2 c. sugar
1/2 c. cooked pureed pumpkin
1 tsp. pumpkin pie spice
1/3 c. flour
1/2 tsp. baking powder
1/4 tsp. salt

PUMPKIN PECAN FILLING:

1 c. heavy cream
1/4 c. powdered sugar
1/2 c. cooked pureed pumpkin
1/2 tsp. pumpkin pie spice
1 c. chopped pecans
1 tsp. vanilla

Preheat oven to 350 degrees. Cover a jelly roll pan (15 x 10 inches) or cookie sheet with parchment paper or waxed paper and grease the paper well.

For roll, beat egg yolks and sugar together until light. Blend in pumpkin, spices, flour and baking powder. Beat egg whites with salt until firm peaks form. Fold in yolk mixture. Pour batter into prepared pan. Bake 15 minutes or until tests done. Turn out onto waxed paper that has been sprinkled with powdered sugar. Peel off paper immediately and carefully roll up cake, making the roll lengthwise. Cool.

Meanwhile make filling - Whip cream (or use 2 cups Cool Whip) until stiff. Beat in powdered sugar. Blend in pumpkin, spices, pecans and vanilla. Unroll cooled cake. Spread with filling and roll up again. Chill until ready to serve. Sprinkle powdered sugar on when serving. Makes 8 to 10 servings.