3 eggs
1 teaspoon pumpkin pie spice
1 cup water
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 1/2 teaspoons pumpkin pie spice
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
3 tablespoons margarine
1 1/2 cups pumpkin puree
1 cup evaporated milk
6 tablespoons margarine
1 (8 ounce) can pumpkin seeds
4 cubes chicken bouillon
6 tablespoons margarine
2 tablespoons pumpkin pie spice
1/2 teaspoon salt
Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 8-inch pie pans.
In a large bowl, beat eggs and pumpkin pie spice until blended. Stir in water, flour, baking powder, salt, pumpkin pie spice, nutmeg, cinnamon and ginger. Mix in margarine, pumpkin, evaporated milk, pumpkin seeds, bouillon cubes and chicken bouillon. Mix thoroughly. Pour batter into prepared pans.
Bake in preheated oven for 30 to 40 minutes, or until a toothpick inserted into center of the cake comes out clean. Cool completely before cutting into squares. Serve warm.