2 eggs, beaten
1 c. sugar
2 tbsp. salad oil
1/2 c. buttermilk
1 c. canned pumpkin
4 c. sifted all-purpose flour
1/2 tsp. baking soda
1 tsp. nutmeg
1/2 tsp. cinnamon
1/4 tsp. ginger

Beat eggs and sugar until light and fluffy. Combine salad oil, buttermilk and pumpkin. Beat into egg mixture. Sift dry ingredients together and add to liquid mixture. Chill at least for 1 hour. Turn out on floured board, pat out to 1/2 inch thickness and cut with floured doughnut cutter. Drop in hot deep fat, 375 degrees. Turn as soon as doughnuts rise to surface and cook until golden brown on both sides. Drain on absorbent paper and roll in sugar, if desired.