CAKE:

1 1/4 c. egg substitute
3/4 c. sugar
1 1/2 tsp. pumpkin pie spice
1/8 tsp. salt
1 c. unsifted all purpose flour
1 tsp. orange zest

FILLING:

1 can (16 oz.) pumpkin puree
1/2 c. confectioners' sugar
1/4 c. fat free sour cream
1 tsp. pumpkin pie spice
1 tsp. grated orange zest
1/4 c. chopped toasted pecans

Preheat oven to 350 degrees. Spray with vegetable cooking spray 15 1/2 x 10 1/2 x 1 1/2 inch jelly roll pan. Line with waxed paper, spray paper.

MAKE CAKE: Beat eggs, sugar, pumpkin pie spice, zest, vanilla and salt 6 minutes. Spread in pan; rap on counter to remove any air bubbles. Bake in top third of oven 13 to 15 minutes. Invert onto kitchen towel. Remove paper; roll cake lengthwise in towel, jelly-roll fashion.

MAKE FILLING: Mix all ingredients except pecans until blended. Unroll cake. Spread with filling; sprinkle with pecans, reroll, cover. Chill 30 minutes before serving.

Variation: Strawberry Roulade (2 g. fat per serving):

Orange spice sponge cake (recipe above)
1 1/2 pt. strawberries
1/3 c. sugar
4 tsp. cornstarch
1/2 tsp. almond extract

Make cake omitting spice and zest, substituting almond extract for vanilla. In saucepan crush 1 cup berries, add sugar and cornstarch. Mix and boil 2 to 3 minutes, stirring. Cool, dice remaining berries, add to cornstarch mixture. Add almond extract mix. Use to fill cake. Dust with confectioners' sugar.