2 c. sugar
2 c. self-rising flour
2 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. pumpkin pie spice
2 c. pumpkin (fresh, cooked and mashed)
1 c. Crisco oil
4 eggs
1/2 c. chopped nuts
1/2 c. raisins (optional)

Preheat oven to 350 degrees. Grease and flour a Bundt or tube pan. Sift dry ingredients together in a large bowl. Mix well; add pumpkin, oil and eggs. Stir until well blended. Fold in nuts and raisins.

Pour into pan and bake at 350 degrees for 1 hour. Remove from oven when toothpick comes out clean and cake starts to pull from sides of pan. Cool 5 minutes, then remove from pan. When cake is cool, ice with cream cheese icing or drizzle with cream cheese glaze.

CREAM CHEESE GLAZE:

1 (8 oz.) pkg. cream cheese, softened to room temperature
1/2 stick butter, softened
1/3 to 1/2 lb. powdered sugar
2 tsp. vanilla

Cream cheese and butter together; add sugar and beat until creamy. Add vanilla; beat until smooth. Drizzle over cake. Sprinkle with chopped nuts.