Main Recipe Thanksgiving Crock-pot Pumpkin Pudding with Creamy Sauce



Ingredients:
- 1 cup brown sugar
- 1/2 cup shortening
- 2 egg (s)
- 1 3/4 cup flour (all purpose )
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1/2 cup pumpkin
- 1/4 cup butter (milk or sour milk)
- 1/2 cup date (s cut in small pieces)
- 1/2 cup nuts (chopped )
- 1 egg
- 3 tablespoon butter (melted )
- 3/4 cup sugar (confectioners )
- 1/2 teaspoon vanilla
- 1/2 cup cream (whipping , whipped)
Directions:
Cream sugar and shortening. Add 2 eggs, beating until light and fluffy. Mix flour, salt, baking powder, baking soda, cinnamon, ginger and cloves. Add to creamed mixture alternately with pumpkin and buttermilk. Beat well after each addition. Fold in dates and nuts. Pour into a well oiled 6 cup mold. Cover with foil; sealing well. Place trivet in removable liner and fill with 1 inch water. Place mold on trivet. Place liner in base. Cover and cook on High for 5 hours. Take mold from liner; cool; unmold. Serve with creamy sauce. Creamy Sauce: Beat egg until foamy. Blend in melted butter, confectioners sugar, vanilla and nutmeg. Fold in whipped cream. Yield: 8 servings
Techniques: baking
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