Icebox pumpkin cream roll

---------- Recipe via Meal-Master (tm) v8.02
  
       Title: ICEBOX PUMPKIN CREAM ROLL
  Categories: Cakes
       Yield: 1 servings
  
            -Desserts and Cakes
            -Makes 8 To 10 Servings
            -THE CAKE
       6    Eggs, seperated
     1/2 c  Sugar
     1/2 c  Pureed pumpkin
       1 ts Mixed pumpkin pie spice
     1/3 c  All-purpose flour
     1/2 ts Baking powder
     1/4 ts Salt
            -THE FILLING
       1 c  Heavy cream
     1/4 c  Powdered sugar
     1/2 c  Cooked pureed pumpkin
     1/2 ts Mixed pumpkin pie spice
       1 c  Chopped toasted pecans
       1 ts Vanilla
  
   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
   
   Converted by MMCONV vers. 1.20
  
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