3/4 c. granulated sugar
3 eggs, beaten
1 c. canned pumpkin
1 c. flour
1 tsp. pumpkin pie spice
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
Powdered sugar
1 (8 oz.) container of whipped topping, thawed
1/2 c. chopped pecans
2 tsp. chopped crystallized ginger

Gradually add granulated sugar to eggs, mixing until well blended. Stir in pumpkin. Add combine dry ingredients; mix well. Spread batter evenly into lightly-oiled wax paper lined 15 x 10 x 1 inch jelly roll pan. Bake at 350 degrees for 14 minutes or until cake begins to pull away from sides of pan.