2 c. self - rising flour
16 oz. can pumpkin
3/4 c. brown sugar
Oil for frying

Sit together flour, pumpkin and sugar; chill 1 hour. For easier handling, cut dough into fourths. Knead one portion; break into 4 to 6 parts. Pat or roll into a thin cake. Repeat with remaining dough. Slice cakes into a thin oil. Fry until golden brown on both sides, turning once. The bread will also rise and become very crisp. Serve with butter, syrup or jam.