Instructions: In a mixing bowl, beat eggs at high speed for 5 minutes or until lemon-colored. Gradually add in sugar. Stir in pumpkin. Combine flour, pumpkin pie spice, baking powder and salt; fold into pumpkin mixture. Pour into a greased and floured waxed paper-lined 15-x-10-x-1-in baking pan. Bake at 375 degrees for 15 minutes. Invert onto a linen towel sprinkled with confectioners sugar. Peel off paper; roll up cake in towel. Cool on a wire rack. Unroll cake; spread softenend ice cream to within 1" of edges. Roll up; cover and freeze. To serve, let stand a few minutes at room temperature before slicing. If desired, dust cake with confectioners sugar and top with the whipped cream and pecans.

Wrap cake roll in heavy duty aluminum foil and slice as needed. Cake will keep in freezer up to 1 month.

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