3 eggs
1 cup white sugar
2/3 cup canned pumpkin
3/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 cup chopped walnuts

confectioners' sugar for dusting

1 cup confectioners' sugar
3/4 teaspoon vanilla extract
2 tablespoons butter, softened
8 ounces cream cheese

1. Preheat oven to 375 degrees F (190 degrees C). Grease a 15x10x1 inch baking pan and line with parchment paper. Grease and flour the paper.
2. In a large bowl, beat eggs on high for five minutes. Gradually add white sugar and pumpkin. Add flour, cinnamon, and baking soda. Spread batter evenly in pan. Sprinkle walnuts evenly on top.
3. Bake at 375 degrees F (190 degrees C) for 15 minutes or until cake springs back when lightly touched. Immediately turn out onto a linen towel dusted with confectioners sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool.
4. To Make Filling: Mix confectioners sugar, vanilla, butter or margarine, and cream cheese together till smooth.
5. Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. Dust with additional confectioners' sugar, if desired.

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I've made this recipe for Pumpkin Flan several times.

Pumpkin Flan

For the caramel:
3/4 cup sugar
For the flan:
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
(1/4 teaspoon ground ginger)
(1/4 teaspoon ground allspice)
1 cup mashed, cooked pumpkin
5 large eggs, lightly beaten
1 1/2 cups undiluted evaporated milk
1/3 cup water
(3 tablespoons dark rum)
1 1/2 teaspoons vanilla extract
Caramel (see below)
1/2 cup heavy cream, whipped
1 tablespoon sugar
1/4 teaspoon ground ginger
See instructions for toppings.

Prepare the pan (see instructions at the end of these instructions). Combine sugar, salt, and cinnamon. Add pumpkin and eggs. Mix well. Stir in next 3 ingredients. Mix well and turn into the pan. Place in a pan of hot water. Bake in a preheated 350 degree oven for 1 hour and 20 minutes, or until a knife inserted in the center comes out clean. Remove from oven. Cool and chill. To serve, run a spatula around the sides of the pan, and turn out onto a serving plate, and cut into squares Top with whipped cream mixed with 1 tablespoon sugar and 1/4 teaspoon ground ginger.

Caramel:
Melt 1/2 cup sugar over medium low heat until it forms a golden syrup, stirring constantly to prevent burning. Pour immediately into an 8 by 8 inch square pan, turning and rolling the pan from side to side to coat with caramel. Set aside to use later.

Alternate:
Instead of putting caramel in the bottom of the pan, make this sauce to pour over:
2 tablespoons brown sugar
1 1/2 tablespoon water
1 1/2 tablespoon butter
In a small saucepan combine brown sugar with water and butter; bring to a boil, stirring until dissolved. Cool and pour over flan. Makes about 1/2 cup sauce.
Cranberry Puree - try this with the flan.
Just before serving, blend or process cranberry sauce until smooth.