1 c. sugar
2 tbsp. butter, melted
1 1/2 c. milk
3/4 c. raisins
6 slices bread, crumbled
1/2 tsp. vanilla
3 eggs
1 3/4 c. mashed, cooked or canned pumpkin
1 1/4 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
1/8 tsp. nutmeg
1 can evaporated milk
1/2 c. chopped nuts (optional)
Whipped topping (optional)

Stir together sugar and butter. Add milk, bread and vanilla. Beat in eggs. Stir in pumpkin, raisins and spices. Gradually stir in evaporated milk until well blended. Pour into greased 8x12x2 inch pan. Sprinkle with pecans. Place in pan on oven rack, fill pan with hot water and bake in 350 degree oven for 50 minutes.

Increase temperature to 425 degrees and bake 10 minutes longer or until pudding is rich golden color and knife inserted in center comes out clean. Cut in squares and serve warm or cold with topping. 12 servings.