Pecan Pumpkin Torte

• 3 cups canned pumpkin
• 2 cups sugar
• 1-1/2 cups canola oil
• 4 large eggs
• 2 cups all-purpose flour
• 2-1/2 teaspoons ground cinnamon
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup chopped pecans
• 2/3 cup whipped cream cheese
• 3-3/4 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 3 to 4 teaspoons 2% milk
• Pecan halves, optional

1. In a large bowl, combine the pumpkin, sugar, oil and eggs. In a small bowl, combine the flour, cinnamon, baking soda, baking powder and salt; gradually beat into pumpkin mixture until blended. Stir in chopped pecans.
2. Pour into three greased 9-in. round baking pans. Bake at 350u0b0 for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. For frosting, in a small bowl, beat cream cheese and confectioners' sugar until smooth. Beat in vanilla and enough milk to achieve a spreading consistency. Place one cake layer on a serving platter; spread with a third of the frosting. Repeat layers twice. Garnish with pecan halves if desired.

pumpkin, sugar, canola oil, eggs, flour, ground cinnamon, baking soda, baking powder, salt, pecans, whipped cream cheese, sugar, vanilla, milk, halves

Taken from www.tasteofhome.com/recipes/pecan-pumpkin-torte/ (may not work)