Pumpkin Roll

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. —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008