Ingredients Jump to Instructions ↓

  1. 2 tb Butter

  2. 1 c Granulated sugar

  3. 1 c Cooked or canned pumpkin

  4. 1/2 c Buttermilk

  5. 1 Egg

  6. 1 1/2 c All-purpose flour

  7. 1 ts Baking soda

  8. 1 ts Ground cinnamon

  9. 1 tb Grated orange rind

Instructions Jump to Ingredients ↑

  1. In a large bowl, cream butter; add sugar, pumpkin, milk and egg. Sift dry ingredients over. Beat until blended. Stir in orange rind. Pour into greased and floured 1-pound coffee can. Cover with foil and secure. Place on rack in crockpot. Pour 2 cups hot water into cooker. Cover slow cooker and cook on HIGH for 3 to 4 hours. Check water level at least once. Turn out on rack to cool.


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