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Pumpkin Roll

3/4 cup flour
2 teaspoons cinnamon
1/2 teaspoon nutmeg
3 eggs
2/3 cup pumpkin
1 cup walnuts
1 teaspoon baking soda
1 teaspoon ginger
1 sprinkle salt
1 cup sugar
1 teaspoon lemon juice
powdered sugar
Sift together dry ingredients and set aside.  Beat egg yolks 5 minutes or until thick.  Beat egg whites until stiff, set aside.  Gradually beat 1 cup of sugar in egg yolks, stir in pumpkin and lemon juice.  Fold in dry ingredients and egg whites.  Spread on greased and floured jelly roll pan.  Sprinkle with nuts.  Bake at 375 degree for 15 minutes.  Loosen edges and turn out onto a dish towel sprinkled with powdered sugar.  Roll towel and cake together, cool.  Unroll towel, fill pumpkin roll with filling.  

Filling: 1 cup powdered sugar, 4 tablespoons margarine, 3 ounces cream cheese, and 1/2 teaspoon vanilla.

Roll up pumpkin roll, wrap in foil, chill.

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