Cream shortening; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition. Stir in pumpkin and water.
Combine flour, and next five ingredients; add to creamed mixture, mixing well. Fold in pecans and raisins. Spoon into two greased and floured 9x5x3 inch loafpans or 24 lined or greased and floured muffin tins; bake at 350°F for 1 hour (30 minutes for muffins) or until a wooden pick inserted in the center comes out clean.
Cool in pans 10 minutes; remove from pans and let cool on wire racks.
