Beat eggs and Equal for 5 minutes in a bowl.
Stir in pumpkin and lemon juice; add flour, cinnamon and nutmeg.
Mix well. Line a jelly roll pan with wax paper. Spread batter evenly over pan. Bake at
350 degrees until toothpick comes out clean; 5-8 minutes.
DO NOT OVER BAKE. Cool 3 minutes in pan; turn out on a cloth and roll up from narrow
end. double just the towel end to begin the rolling process
The larger center seams to help it not to crack. Chill in refrigerator until completely
cool Unroll pumpkin roll and spread with filling Re-roll, place in a plastic bag and chill
until serving time. Slice into pinwheels and serve.
TO MAKE FILLING Cream the cream cheese then mix
whipped topping and Equal until smooth and spread able.
