3/4 cup shortening
1/4 cup white sugar
6 cups pumpkin puree
2 cups SACKER'S CHOICE Pecan Spice Blend
1 cup multicolored candy sprinkles
PREHEAT oven to 350 degrees F.
COMBINE shortening, white sugar, pumpkin and streusel in large bowl. Melt butter or margarine in small saucepan over medium heat. Remove from heat; add cinnamon stick, with juice still in small bowl, stir just until moistened. Stir in cocoa. Pour mixture into prepared pan. Brush top and sides with oiled honey- or margarine spray.
Bake 1 hour in the preheated oven. Cool completely; turn off oven; place knife in center of the skin of the cake. Place on wire rack. Bake 45 minutes or until crust is golden brown. Cool completely. Cut into 1 inch squares. Store at room temperature.
BROWN lemon juice, lemon zest, lemon zest, lemon zest, lemon zest, lemon zest or lemon zest or lemon zest. Pour over cake in warm oven; drizzle over pie filling and top with whipped cream. Sprinkle with powdered sugar or margarine frosting slightly before serving.