Old Witches Magic Pumpkin Cake (Emlyn)

Beat together:
3 eggs
1 lb. canned pumpkin
3/4 cup oil
1/2 cup water
Add:
2 1/2 cups flour
1 1/2 tsp. baking soda
2 1/4 cups sugar
3/4 tsp. cinnamon
1 cup raisins

Bake in greased and floured bundt pan at 350 degrees for 60-75 minutes.
Let cool, then frost.

Frosting:
4 oz. cream cheese
3 tablespoons softened margarine
1 3/4 cup powdered sugar
1 tsp. vanilla

From Jessica Williams

Pumpkin Pie Bars (Emlyn)

What You Need
1-1/3 cups flour
3/4 cup granulated sugar, divided
1/2 cup packed brown sugar
3/4 cup (1-1/2 sticks) cold butter or margarine
1 cup old-fashioned or quick-cooking oats, uncooked
1/2 cup chopped PLANTERS Pecans
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3 eggs
1 can (15 oz.) pumpkin
1 Tbsp. pumpkin pie spice
Make It
Heat oven to 350°F. Line 13x9-inch pan with foil, with ends of foil extending over sides; grease foil. Mix flour, 1/4 granulated sugar and brown sugar in medium bowl; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in oats and nuts.
Reserve 1 cup oat mixture; press remaining onto bottom of prepared pan. Bake 15 min. Beat cream cheese, remaining sugar, eggs, pumpkin and spice with mixer until well blended. Pour over crust; sprinkle with reserved crumb mixture.
Bake 25 min.; cool 10 min. Use foil to transfer dessert from pan to wire rack; cool completely.