CAKE:

3 eggs
2/3 c. canned pumpkin
1 c. sugar
3/4 c. flour
2 tsp. cinnamon
2 tsp. allspice

FILLING:

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

Beat eggs 5 minutes. Add pumpkin and sugar, mix well. Combine flour, cinnamon and allspice; gradually add to liquid ingredients. Pour into a well-greased and floured cookie sheet (best size 13 x 9 inch) bake for 15 minutes at 375 degrees. Flip hot cake onto a thin cloth that has been generously sprinkled with powdered sugar. Roll cloth and cake up; freeze until cold.

Mix all "filling" ingredients except nuts. Spread on unrolled cake and sprinkle nuts on top. Reroll cake minus cloth and refrigerate.