HEAT oven to 350°F. Coat 15 x 10 x 1-inch baking pan with no-stick cooking spray.
COMBINE flour, sugar, pumpkin pie spice, baking powder, baking soda and salt in large bowl. Stir until well blended.
ADD oil, pumpkin and eggs. Beat with mixer on low speed until moistened. Beat on medium speed 2 minutes. Spread in prepared pan.
BAKE 25 minutes or until toothpick inserted in center comes out clean. Cool completely on wire rack.
BEAT shortening, cream cheese, vanilla and salt in large bowl with mixer on high speed until creamy.
ADD powdered sugar and milk. Beat on low speed until blended.
BEAT on high speed 3 to 5 minutes, until smooth and creamy. If icing seems too stiff, add additional milk, 1 tsp. at a time, until desired consistency. Spread over cooled cake. Chill until ready to serve.
Calories from Fat0g
Total Fat 0g
Saturated Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrates 0g
Dietary Fiber 0g
Vitamin A 0%
Vitamin C 0%
Vitamin D 0%
*Percent Daily Values are based on a 2,000 calorie diet