3 eggs
1 c. granulated sugar
2/3 c. canned One-Pie pumpkin
1 tsp. lemon juice
3/4 c. all purpose flour
1 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. salt
1/2 tsp. ground nutmeg
1 c. sifted powdered sugar
2 (3 oz.) pkg. cream cheese
1/4 c. butter
1/2 tsp. vanilla
1 c. finely chopped walnuts

Cake - In a large mixer bowl beat eggs with an electric mixer on high speed for 5 minutes. Gradually beat in the granulated sugar. Stir in pumpkin and lemon juice. In a small bowl, stir together the flour, cinnamon, baking powder, ginger, salt and nutmeg. Fold into the pumpkin mixture. Spread the batter into a greased and floured 15 x 10 x 1 inch jelly roll pan. Sprinkle with walnuts.

Bake in a 375°F oven for 15 minutes. Immediately invert the cake onto a towel which has been sprinkled with powdered sugar. Roll up the cake and towel jelly-roll style, starting from one of the short sides. Cool completely and unroll the cake.

Filling - In a small mixer bowl, beat the one cup of powdered sugar, cream cheese, butter and the vanilla with an electric mixer on medium speed until smooth. Spread evenly over the cake and re-roll the cake (without the towel, please). Cover and chill.

To serve, cut the cake into 1 inch slices.

Makes 10-12 servings.