Categories: Cakes 
      Yield: 1 servings 
  
           -Desserts and Cakes               1/4 ts Salt 
           -Makes 8 To 10 Servings                  -THE FILLING 
           -THE CAKE                           1 c  Heavy cream 
      6    Eggs, seperated                   1/4 c  Powdered sugar 
    1/2 c  Sugar                             1/2 c  Cooked pureed pumpkin 
    1/2 c  Pureed pumpkin                    1/2 ts Mixed pumpkin pie spice 
      1 ts Mixed pumpkin pie spice             1 c  Chopped toasted pecans 
    1/3 c  All-purpose flour                   1 ts Vanilla 
    1/2 ts Baking powder                   
  
  Preheat oven to 350 degrees F. Line a 10 1/2-by 15 1/2-inch jelly-roll pan 
  with parchment or wax paper, and grease the paper well. To prepare the 
  pumpkin roll, beat the egg yolks and granulated sugar until light and 
  thick. Blend in 1/2 cup pumpkin puree, 1 teaspoon pumpkin spice, flour, and 
  baking powder. Beat egg whites with salt, until firm peaks form. Fold 
  whites into yolk mixture. Pour batter into the prepared pan. Bake 15 
  minutes, until cake bounces back when touched in the center. Turn out onto 
  wax paper that has been sprinkled with powdered sugar. Immediately peel off 
  top paper and carefully roll up cake, making the roll lengthwise. Cool. 
     Meanwhile prepare filling. Whip the cream until stiff, beating in 1/4 
  cup powdered sugar. Blend in 1/2 cup pumpkin puree, 1/2 teaspoon pumpkin 
  spice, pecans, and vanilla. Unroll cooled cake. Spread with the filling, 
  and roll it up again. Chill 2 to 4 hours. When ready to serve, sprinkle 
  with additional powdered sugar. 
      Joan Johnson 
   
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