3 eggs
1 c. sugar
2/3 c. pumpkin
1 tsp. lemon juice
1/2 tsp. nutmeg
1/2 tsp. cloves
3/4 c. flour
1 tsp. baking powder
1 tbsp. cinnamon
1 tsp. ginger
1 c. chopped nuts

FILLING:

8 oz. cream cheese (low-fat)
1 c. powdered sugar
1 tsp. vanilla
5 tsp. butter

Beat eggs at high speed for 5 minutes. Add sugar, pumpkin, lemon juice, nutmeg and ground cloves. Sift flour, baking powder, cinnamon, and ginger together. Fold into egg mixture. Grease and line a jelly roll pan, with wax paper, grease again. Spread mixture evenly into pan and sprinkle with nuts. Bake at 375 degrees for 15 minutes or until top springs back when touched and cake draws away from sides of the pan. Invert on a sugared towel; remove paper and roll in towel and cool.

Mix cream cheese, sugar and vanilla and butter. Unroll cake and spread with filling. Reroll cake and refrigerate before serving.