Pumpkin Roll

3 Eggs
1 tsp Lemon Juice
1/2 tsp Nutmeg
1 C Sugar
1 tsp Baking Powder
1/2 tsp Salt
2/3 cup Pumpkin
2 tsp Cinnamon
3/4 cup Flour
1 tsp Ginger
Beat eggs for 5 minutes. Gradually add sugar. Stir in pumpkin and lemon juice. Sift dry ingredients together and fold into pumpkin mixture. Pour into greased, floured and wax paper lined, 15X10X1  cookie sheet. Bake at 350 degrees for 15 minutes. Turn out on dish towel with powdered shrag. Roll up from narrow end. When cool fill with cream cheese filling.
Filling:
1 C Powdered Sugar
1/3 tsp Vanilla
2 3 oz pkg Cream Cheese
1.2 C Chopped Nuts
4 Tbsp Butter
Combine all. Mix till smooth. Spread over unrolled cake; roll up again and wrap in plastic wrap and then in tin foil. Freeze until ready to serve. Serve in slices - ca be eaten frozen or thawed.