2 c. ground pecans
6 eggs
2/3 c. canned pumpkin
1 tsp. vanilla
1/3 c. vanilla wafer crumbs
1 tsp. baking powder
1 c. sugar

Beat 6 egg yolks for 5 minutes. Beat in 1/2 cup sugar. Stir in 2/3 cup canned pumpkin and 1 teaspoon vanilla. Stir together pecans, 1/3 cup vanilla wafer crumbs, 1 teaspoon baking powder. Stir into pumpkin mixture. Beat 6 egg whites to soft peaks. Gradually add 1/2 cup sugar; beat to stiff peaks. Fold in pumpkin mixture.

Spread in a greased and floured 15x10x1 pan. Bake at 350 degrees for 20-25 minutes. Turn onto a towel sprinkled with powdered sugar; cool. Cut crosswise into three 10x5 inch pieces.

Prepare filling and topping. Place 1 portion of cake on a plate. Spread with half the filling; top with second portion of cake and remaining filling. Top with third portion of cake. Spread top and sides with topping. Garnish with ground pecans.

FILLING:

Cook 1 small package regular vanilla pudding according to package instructions except use 1 1/2 cups milk. Stir in 3 tablespoons rum.

TOPPING:

Beat 1 cup real whipping cream with 2 tablespoons brown sugar to hard peaks.