1 c. packed brown sugar
1/2 c. butter
1/4 c. evaporated milk
3/4 c. chopped pecans
2 c. flour
2 tsp. baking powder
1 tsp. nutmeg
1 tsp. cinnamon
1 tsp. baking soda
1 tsp. salt
1 2/3 c. sugar
1 c. cooking oil
4 eggs
2 c. canned pumpkin (1 can)

1. In saucepan, combine brown sugar, butter and milk. Cook over low heat until sugar dissolves. Pour into two 9 x 1 1/2 inch round baking pans. Sprinkle evenly with pecans. Let cool.

2. Stir flour, baking powder, spices, soda and salt together. Set aside.

3. In large bowl, beat sugar, oil and eggs. Add pumpkin and dry ingredients alternately to the oil mixture, beating until combine.

4. Spoon batter over pecans in pans. Place pans on baking sheet. Bake at 350 degrees for 35-40 minutes or until done. Cool in pans on rack for 5 minutes. Invert onto wire racks, replacing topping. Cool.