Pumpkin Pudding Recipe
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Pumpkin Pudding

1 cup brown sugar
½ cup shortening
2 eggs
1 ¼ cups sifted all purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
¼ teaspoon ground cloves
½ cup pumpkin
¼ cup buttermilk or yogurt
½ cup dates, chopped
½ cup nuts, chopped

Cream sugar and shortening. Add eggs, beat until light and fluffy.

Sift flour with salt, baking powder, soda and spices.

Add to creamed mixture alternately with pumpkin and buttermilk. Beat well.

Fold in dates and nuts. Pour into a well oiled 6 cup mold.

Cover with foil, sealing well. Place trivet in slow pot cooker, fill with one inch of water. Place mold on trivet.

Cover; cook on high 5 hours. Un-mold when cool. Serve with creamy sauce

Beat 1 egg until foamy. Blend in 2 tablespoons melted butter, ¾ cup confectioners’ sugar, ½ teaspoon vanilla, dash nutmeg. Fold in ½ cup whipping cream, whipped .

Serves 8.

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