“This wonderfully light dessert is our standby at Thanksgiving and Christmas. The hint of pumpkin and the refreshing ice cream make a most delicious after-dinner treat.” —Gayle Lewis, Yucaipa, California
In a small bowl, combine flour, pumpkin pie spice, baking powder and salt. In a bowl, beat eggs at high speed for 5 minutes or until pale yellow. Gradually beat in sugar. Stir in pumpkin. Fold in dry ingredients. Line a 15x10x1-in. baking pan with greased and floured waxed paper. Pour batter into pan; bake at 375° for 15 minutes.
Turn cake out onto a linen towel sprinkled with confectioners' sugar. Peel off paper; roll up cake with towel. Cool on a wire rack. Unroll cake onto a baking sheet. Spread softened ice cream to within 1 in. of edges. Roll up cake again, without the towel. Cover and freeze.
To serve, let stand a few minutes at room temperature before slicing. If desired, dust cake with confectioners' sugar and top with the whipped cream and pecans.
IF COOKING FOR TWO: Wrap cake roll in heavy-duty aluminum foil and slice as needed. Cake will keep for about 1 month.