4 (1 lb.) coffee cans greased and floured

In a large bowl, mix:

3 1/2 c. flour
2 tsp. baking soda
3 c. sugar
1 tsp. cinnamon
1 tsp. nutmeg
4 eggs
1 c. Wesson Oil
1 c. pecans (chopped)
2/3 c. cold water
1 c. pumpkin (approximately 2 c. fresh pumpkin cooked and mashed)
3/4 tsp. salt

Mix and fill cans about 1/2 full. Cook 1 hour at 350 degrees, cool 10 minutes before taking from cans. Freezes well.