3 eggs
1 c. sugar
2/3 c. pumpkin
1 tsp. lemon juice
3/4 c. self-rising flour
3 tsp. pumpkin pie spice

Beat eggs for 5 minutes; gradually add sugar. Stir in remaining ingredients, mixing well. Spread in a well-greased and floured 15 x 10 3/4 x 1 inch jelly roll pan. Top with 1 cup chopped nuts. Bake at 375 degrees for 15 minutes. Turn cake onto a linen towel sprinkled with powdered sugar. Starting at short side roll up towel and all and let set until completely cooled.

FILLING:

1 (8 oz.) pkg. cream cheese
1 c. powdered sugar
4 tbsp. butter
1/2 tsp. vanilla

Beat filling until smooth. Unroll cake and spread with filling. Reroll cake and place on plate. Dust with powdered sugar. Refrigerate covered in foil.