1 3/4 c. flour
1 1/4 c. sugar
2 1/2 tsp. baking powder
1 tsp. salt
1/3 c. shortening
1 c. milk
1 lg. egg
1 tsp. vanilla
1/2 c. chopped nuts

CUSTARD:

2 eggs, separated
1 c. sugar
1 c. milk or evaporated milk
1 tbsp. flour
1 c. cooked pumpkin
2 tsp. pumpkin pie spice

In large mixer bowl combine flour, sugar, baking powder and salt. Add shortening and 3/4 cup milk; blend. Beat at medium speed 2 minutes, scraping sides of bowl frequently. Add remaining milk, egg and vanilla; beat 2 minutes. Stir in nuts. Pour into greased 13 x 9 inch pan. Gently spoon custard over cake batter and bake at 350 degrees for 50 to 60 minutes. Cool. Serve with topping. Store in refrigerator. For topping, combine 1 cup whipping cream and 1/4 cup confectioners' sugar and beat until thickened.