Preheat oven to 350° F (175° C).
Grease and flour a 10" bundt pan or muffin tins.
Sift flour, baking soda, salt, cinnamon, nutmeg, ginger and allspice. Set aside.
In a large bowl, cream together the shortening, eggs, brown sugar and white sugar until light and fluffy. Beat in the pumpkin puree. Beat in the flour mixture. Stir in chopped pecans,
Pour into prepared baking pans.
Bake in preheated oven to 60 - 65 minutes if using a bundt pan. If using muffin tins, bake for 55 minutes or until a toothpick comes out clean.
Let cool in pan for 10 minutes.
Turn out onto wire baking rack and cool completely.