Ingredients:

3 large eggs at room temperature
1/2 cup sugar
1 teaspoon lemon juice
1/2 cup canned pumpkin
2/3 cup sifted flour
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
3/4 cup natural California pistachios, chopped
Pistachio Cream Cheese Filling (recipe follows)

Instructions:

Preheat oven to 350 degrees F. Line a 10 x 15 x 1 inch pan with waxed paper or parchment; grease and flour. Beat eggs on high, add sugar gradually until very thick and volume is tripled, about 5 minutes. Fold in lemon juice and pumpkin gently. Sift combined dry ingredients except pistachios over egg mixture; lightly fold in. Spread into prepared pan and sprinkle with pistachios. Bake 12 to 15 minutes or until top springs back when lightly pressed. Turn cake out onto waxed paper and trim crisp edges with knife. Working quickly, cover cake with second sheet of waxed paper and roll up from short side, rolling paper inside. Set aside; prepare Pistachio Cream Cheese Filling. When cake has cooled, unroll and spread filling over entire surface. Re-roll cake. Slice to serve.

Pistachio Cream Cheese Filling:

Ingredients:

8 oz. cream cheese, softened
2 tablespoons butter, softened
1 cup powdered sugar
1 tablespoon lemon zest, grated
1 cup natural California pistachios, coarsely chopped

Instructions:

Beat cream cheese and butter together with powdered sugar and lemon zest until creamy. Stir in pistachios.

California Pistachio Commission