4 eggs, beaten
2 c. sugar
1 1/2 c. vegetable oil
2 c. all-purpose flour
1 tsp. salt
2 tsp. baking soda
3 tbsp. cinnamon
1 tsp. pumpkin pie spice
1 (16 oz.) can pumpkin
1 (15 1/4 oz.) can crushed pineapple, drained
3/4 c. chopped pecans

Preheat oven to 350 degrees. Preheat three 8 1/2 x 4 1/2-inch loaf pans with no-stick cooking spray. Combine eggs, sugar and oil in large bowl; mix well. Combine dry ingredients; add to mixture. Blend well. Stir in pumpkin, pineapple and pecans.

Pour into pans. Bake 1 hour or until toothpick inserted in center comes out clean. Cool in pans 20 minutes; remove from pans and allow to cool completely on wire rack. Freezes well. If desired, top with cream cheese icing.

ICING:

1/2 c. butter, softened
1 (8 oz.) pkg. cream cheese, softened
1 tsp. vanilla extract
1 (16 oz.) box confectioners sugar