Beat 3 eggs on high for 5 minutes. Gradually add 1 cup of sugar. Stir in 2/3 cup canned (Libby's) pumpkin and 1 teaspoon lemon juice. Set aside. Stir together:

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

Fold this into pumpkin mixture. Spread in greased and floured 15"x10"x1" 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. Starting at narrow end; roll towel and cake together. Cool; then unroll. 50 minutes.

FILLING:

1 c. powdered sugar
2 (3 oz.) pkgs. cream cheese
4 tbsp. butter
1/2 tsp. vanilla

Beat until smooth. Spread over cake and roll up like jelly roll. Sprinkle powdered sugar on top. Chill.

Serves 8. Freezes well.