Pumpkin Roll

I haven't posted a new recipe or a long time. Life has been busy, busy, busy. So... I was craving something pumpkin. I looked all over for a low carb pumpkin dessert and couldn't find anything so I changed up the flourless, sugar free chocolate cake recipe and this turned out great. My husband loved it. This would be great to bring to a thanksgiving or harvest dinner.

Pre-heat the oven to 350 degrees
Prepare a cookie sheet by putting parchment paper on it and spraying it with a vegetable spray.

6 eggs, separated and pit into two small bowls.
Use 1 cup of canned pumpkin in a bowl and mix into it
1 cup of Splenda or some other sugar substitute
Mix the 6 egg yolks into the pumpkin mixture and add
2 teaspoons of pumpkin pie spice

Whip up the six egg whites in your mixer until the whites are stiff then pour them on top of the pumpkin mixture.
Carefully fold the mixture together being careful to keep it fluffy.
Pour the batter out into the parchment paper and into the baking sheet.
Spread it out in the form of a rectangle
Bake for 18 minutes at 350
Let this cool for a good half hour . Then top it with either home made whipped cream or some lite cool whip.
Roll it up and slice it into about 12 pieces.