1 c. sugar
1 c. Libbys pumpkin
1 c. Crisco oil
2 eggs plus 1 egg yolk
1 1/2 c. flour (scantly)
1 tsp. baking soda
1/2 tsp. nutmeg (for a spicer taste use a full tsp.)
1/2 tsp. salt
1/2 c. chopped nuts (optional)
1 box coconut cream pie filling (NOT INSTANT)

Blend with a beater the sugar, eggs, oil and pumpkin. Sift together the dry ingredients. Add dry ingredients to the pumpkin mixture and mix well. DO NOT OVERBEAT - THIS BEING A QUICK BREAD, IT WILL TOUGHEN IF OVERBEATEN. Add nuts and pie filling - blend well. Pour into loaf pans which have been oiled. Bake 35 to 40 minutes or until done in a preheated 350 oven.

NOTE: Scantly means to undermeasure flour by one tablespoon per cup.