Ingredients

2 Tbsp. Butter
1 C. Granulated sugar
1 C. Cooked or canned pumpkin
1/2 C. Buttermilk
1 Egg
1 1/2 C. All-purpose flour
1 tsp. Baking soda
1 tsp. Ground cinnamon
1 Tbsp. Grated orange rind

Cooking Instructions

In a large bowl, cream butter and then 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 crock pot. Pour 2 C. hot water into crock pot. Cover crock pot 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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