1 c. Wesson oil
3 c. sugar
3 eggs
1 can pumpkin
3 c. flour
1 1/2 tbsp. cinnamon
1 tbsp. nutmeg
1 tbsp. allspice
1/2 tsp. salt
1/2 tsp. baking soda
1 tbsp. baking powder
1 tsp. vanilla
1 c. pecans or walnuts

Cream Wesson oil and sugar; add eggs. Mix well. Stir in pumpkin. Sift dry ingredients together; stir into pumpkin mixture until well blended. Add vanilla and pecans. Pour into 3 (1 lb.) greased and floured coffee cans. Bake at 350 degrees for 1 hour and 20 minutes. Let set in cans until cool. Serve plain or with whipped cream. Serves many.