Instructions: 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.

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