Instructions: Cream together shortening and sugar. Beat in eggs. Mix in pumpkin and vanilla. Sift together the flour, baking powder, salt, cinnamon, ginger and nutmeg. Add to pumpkin mixture alternately with milk. Mix well. Chill 1 hour or until firm enough to roll. Roll out on lightly floured board to 1/2 inch thickness and cut with floured 3 inch doughnut cutter. Let sit to dry for 15 minutes. Fry in deep hot oil (375 degrees) until golden brown on both sides, turning once. Drain on paper towels. Dust with powdered sugar.

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