Pumpkin Sheet Cake

1 can (15 ounces) solid-pack pumpkin
2 cups sugar
1 cup vegetable oil
4 eggs, lightly beaten
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt

Frosting
1 package (3 ounces) cream cheese, softened
5 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
1-3/4 cups confectioners' sugar
3 to 4 teaspoons milk
Chopped nuts

In a mixing bowl, beat pumpkin, sugar and oil. Add eggs; mix well. Combine flour, baking soda, cinnamon and salt; add to pumpkin mixture and beat until well blended. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool.

For frosting, beat the cream cheese, butter and vanilla in a mixing bowl until smooth. Gradually add sugar; mix well. Add milk until frosting reaches desired spreading consistency. Frost cake. Sprinkle with nuts. Makes 20-24 servings.