Crock-pot Pumpkin Pudding with Creamy Sauce Ingredients 1 cup brown sugar 1/2 cup shortening 2 eggs 1 3/4 cup all purpose flour 1 teaspoon salt 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon cinnamon 1 teaspoon ginger 1/2 cup pumpkin 1/4 cup buttermilk or sour milk 1/2 cup dates cut in small pieces 1/2 cup chopped nuts Sauce 1 egg 3 tablespoons melted butter 3/4 cup confectioners sugar 1/2 teaspoon vanilla dash nutmeg or mace 1/2 cup whipping cream, whipped   Method 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