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Pumpkin Roll Cake

  • 3 eggs

  • 1 cup sugar

  • 2/3 cup pumpkin filling

  • 1 tsp each lemon juice, baking powder and ginger

  • cup flour

  • 2 tsp cinnamon

  • tsp each nutmeg and salt

  • 1 cup finely chopped walnuts

Beat eggs on high speed for five minutes, adding sugar
Stir in pumpkin and lemon juice
Fold in dry ingredients
Spread in greased, floured 15 X 10 X 1" pan
Sprinkle with walnuts
Bake at 375F for 15 minutes
Turn out on a towel sprinkled with icing sugar
Roll up
Cool
Unroll and fill with mixture of 6oz cream cheese, cup icing sugar, 4tbsp butter, tsp vanilla
Slice and serve

Kay Kwasnycia