Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Oil |
| ½ cup | Sugar |
| ½ cup | Brown sugar |
| 2 | Beaten eggs |
| 1 cup | Canned pumpkin |
| 1½ cup | Sifted flour |
| ½ teaspoon | Salt |
| ½ teaspoon | Cinnamon |
| ½ teaspoon | Nutmeg |
| 1 teaspoon | Soda |
| 1 cup | Chopped walnuts |
Blend oil and two sugars. Stir in beaten eggs and pumpkin. Sift dry ingredients together. Add and then stir in nuts. Pour batter into greased and floured 1 lb. 10 oz. coffee can. Place can in crock pot. Cover top of can with 6-8 paper towels; place lid on top. Bake on high 2½ - 3 ½ hours. No fair peeking until last hour.
Posted to recipelu-digest Volume 01 Number 408 by James and Susan Kirkland <kirkland@...> on Dec 27, 1997