Pumpkin Ice Cream Roll

Ingredients

• 3/4 cup all-purpose flour
• 2 teaspoons pumpkin pie spice
• 1 teaspoon baking powder
• 1 dash salt
• 3 eggs
• 1 cup sugar
• 2/3 cup pumpkin
• to taste confectioners' sugar
• 1 quart butter pecan ice cream, softened
• to taste whipped cream (optional)
• to taste pecans, chopped, toasted (optional)

Recipe

• 1 in a small bowl, combine fl our, pumpkin pie spice, baking powder and salt. in a mixing bowl, beat eggs at high speed for 5 minutes or until pale yellow.
• 2 gradually beat in sugar.
• 3 stir in pumpkin.
• 4 fold in dry ingredients.
• 5 line a 15x1ox1 inch baking pan with greased and floured wax paper.
• 6 pour batter into pan; bake at 375'f for 15 minutes.
• 7 turn cake out onto a linen towel sprinkled with confectioners' sugar.
• 8 peel off paper; roll up cake with towel.
• 9 cool on a wire rack.
• 10 unroll cake onto a baking sheet. spread softened ice cream to within 1 in. of edges.
• 11 roll up cake again, without the towel.
• 12 cover and freeze. to serve, let stand a few minutes at room temperature before slicing.
• 13 if desired, dust cake with confectioners' sugar and top with the whipped cream and pecans.