Perfect Pumpkin Pie

I was very excited when I found canned pumpkin at the supermarket this week. I've been looking for a while, and I have not found. Last year there was a pumpkin shortage, so this year I stocked up plenty.
I wasn't sure what to put up on the blog for today and was thinking of some ideas. Later on, my father was over and asked for some cake. I sliced a peice of my pumpkin pie, he takes a bite and he looks at me and said "is this recipe on your food site" I first laughed and then said here is my answer......
The best part of this recipe is there are no eggs, and is very easy to make dietetic by substituting applesauce for oil, and splenda for sugar.
I remember the first time I tasted this cake, I went to visit a friend and she served me a piece. I asked her what it was and she told me, first taste it then I'll tell you. It's been a winner since then and a weekend staple in the winter.
Perfect Pumpkin Pie
1 c. Oil
1 c. Chocolate chips
1 15 oz canned pumpkin
3 c. flour
1 1/2 c. Sugar
1/2 tsp salt
1/2 tsp cinnamon
Bake in a bunt pan for 1 hr and 15 min (depending on your oven) on 350
2 tsp baking soda
2 tsp baking powder