Nana Weesie's Pumpkin Log

• 3 eggs
• 1 cup sugar substitute, Splenda
• 23 cup pumpkin puree
• 1 teaspoon baking powder
• 12 teaspoon cinnamon
• 34 cup flour
• 1 cup pecans, chopped (optional)
• 8 ounces fat free cream cheese
• 4 ounces light margarine
• 1 cup powdered sugar

1. Grease a 10x15 inch Cookie sheet or jelly roll pan.
2. Place wax paper on pan.
3. and grease again.
4. Mix Eggs, Splenda, Pumpkin Baking Powder, Cinnamon, and Flour in mixing bowl and pour on cookie sheet.
5. Sprinkle with 1/2 cup chopped nuts(optional).
6. Bake at 375 for 15 minutes.
7. Turn cake onto a towel that has been dusted with powdered sugar.
8. Allow to cool.
9. Mix Cream Cheese, Margarine and Powdered Sugar until smooth and creamy.
10. Spread filling on cake.
11. (Cooled First).
12. Roll cake into log.
13. Holds shape better after being.
14. chilled.
15. Can be prepared ahead and frozen.
16. Keep chilled.

eggs, sugar substitute, pumpkin puree, baking powder, cinnamon, flour, pecans, cream cheese, light margarine, powdered sugar

Taken from www.food.com/recipe/nana-weesies-pumpkin-log-438018 (may not work)