5 eggs
2 c. sugar
1 1/2 c. corn oil
2 c. pumpkin
2 (3 1/4 oz.) pkgs. regular coconut pie filling mix (not instant)
2 c. flour
1 tsp. baking powder
1 tsp. salt
1 tsp. nutmeg
1 1/2 c. chopped pecans

In large bowl beat eggs, gradually add sugar and continue beating. Add oil and pumpkin; mix well. (It is important that this part of batter is well beaten) Slowly add dry pie filling mix and beat 5 minutes longer. Sift together dry ingredients, add to batter and beat well. Stir in nuts. Pour into 2 greased 9"x5" loaf pans. or 4 greased mini loaf pans and bake at 350 degrees for 55 minutes. Let cool in pans 10 minutes before removing from pans.