Cake: Beat eggs and 1 C Equal/Splenda for 5 min in mixing bowl o med. speed of mixer.
Stir in pumpkin and lemon juice. Blend in flour, cinnamon and nutmeg until well combined.
Line a jelly roll pan with waxed paper. Spread batter evenly in pan. Bake in preheated 350 oven 5 to 8 min or until wooden pick comes out clean. Cool 3 min in pan, turn out onto a cloth and roll up from the narrow end.
Chill in fridge until completely cool.
Unroll pumpkin roll and spread with filling. Re-roll.
Cover and refrigerate until ready to serve.
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