Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 Cup brown sugar

  3. 1/2 Cup shortening

  4. 2 eggs separated

  5. 1 3/4 Cups allpourpose flour

  6. 1 Teaspoon salt

  7. 1 Teaspoon baking soda

  8. 1 Teaspoon baking powder

  9. 1 Teaspoon cinnamon

  10. 1 Teaspoon nutmeg

  11. 1 Teaspoon ground ginger

  12. 1 Can pumpkin -- (16 ounce)

  13. 1/4 Cup evaporated milk

  14. 1 Cup chopped dates

  15. 1/2 Cup chopped nuts

Instructions Jump to Ingredients ↑

  1. Cream brown sugar and shortening. Add egg yolks, beating well. Mixflour, salt, butter, baking powder, baking soda, cinnamon, nutmeg andginger together and beat in alternately with pumpkin and milk. Fold indates and nuts. Beat egg whites until they hold stiff peaks and gentlyfold into batter. Put mixture into a welloiled or buttered 6cup moldor souffle dish. Place a small trivet in a crockpot large enouhg forthe souffle dish and add about 1/23/4 inch of water to the crock pot.

  2. If you don't have a trivet, make uniform balls or a rign from aluminumfoil, just thick enough to keep the souffle dish out of the water. Cuta round of wax paper to fit the top of the souffle dish and lightlygrease it so batter will not stick as it rises, then wrap well withaluminum foil. Put in crockpot and cook on cook on low 45 hour


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