1 c. white sugar
1/2 c. brown sugar
1 1/2 c. + 2 tbsp. flour
3/4 tsp. salt
1 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 c. chopped nuts
1/3 c. water
1/2 c. Wesson oil
1 c. canned pumpkin

Mix dry ingredients together, then add wet ingredients. Fill 2 well greased (not oil--butter) 1 pound coffee cans (or any medium round cans) half full. Bake on center rack in oven for 1 hour, or until done in middle. Cool about 20 minutes and turn out of can. Freeze in plastic bags from 6 to 12 months.