3 c. sugar
2 c. canned pumpkin
4 eggs
3 1/2 c. flour
1 c. Wesson oil
2 tsp. baking soda
1 tsp. salt
1 tsp. nutmeg
1 tsp. cinnamon
2/3 c. water
1 c. chopped pecans

Beat until fluffy. Fill 4 (1 pound) coffee cans half full. Bake 1 hour at 350 degrees. Remove from cans and cool. Wrap in foil and refrigerate. NOTE: DO NOT GREASE CANS.