Title: Pumpkin Roll
Categories: Bread Dessert
Yield: 12 Servings
| 3 | | Eggs |
| 1 | c | Sugar |
| 3/4 | c | Pumpkin |
| 1 | ts | Lemon juice |
| 3/4 | c | Flour |
| 1 | ts | Ginger |
| 2 | ts | Cinnamon |
| 1/2 | ts | Nutmeg |
| 1 | ts | Baking powder |
| 1/2 | ts | Salt |
| 1 | c | Chopped pecans |
| | | Powdered sugar |
Beat eggs; add sugar, pumpkin and lemon juice. Stir to mix. Set aside. Mix
flour, ginger, cinnamon, nutmeg, baking powder and salt together. Add first
mixture to second. Mix lightly. Pour into a greased jelly roll pan. Top
with pecans. Bake at 375 deg for 15 minutes. Turn out onto a tea towel and
sprinkle with powdered sugar. Let cool. Roll in towel. Unroll and spread
with the following; 18 oz pkg cream cheese, 1 cup powdered sugar, 1 tsp
vanilla and 1 cup wipped cream; all mixed together. Spread mixture evenly
over pumpkin mix. Roll tightly and refrigerate. When well chilled, slice
and serve. Makes about 12 to 16 servings.