4 eggs
2 c. sugar
1 c. salad oil
2 c. flour
2 tsp. baking soda
2 tsp. cinnamon
2 tsp. pumpkin pie spice
1/2 tsp. salt
2 c. pumpkin

ICING:

6 oz. pkg. cream cheese
1 stick butter
1 lb. box confectioners' sugar
1 tsp. vanilla
1 c. broken pecans

Beat the eggs together with the sugar until light and blended. Add the oil a little at a time. Sift the dry ingredients together and beat them into the egg mixture. Add pumpkin mixing well again. Pour into a well greased and floured 9 inch tube pan. Bake at 350 for 55 minutes. Let stand in the pan for 10 minutes then turn out on rack to cool.

Icing: Bring cream cheese and butter to room temperature. Combine them and add confectioners' sugar a little at a time then vanilla, beating until very smooth. Stir in nuts and spread on cool cake.