Ingrients & Directions
1/2 c Oil
1/2 c Sugar
1/2 c Brown sugar
2 Beaten eggs
1 c Canned pumpkin
1 1/2 c Sifted flour
1/2 ts Salt
1/2 ts Cinnamon
1/2 ts Nutmeg
1 ts Soda
1 c 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 2 1/2 – 3 1/2
hours. No fair peeking until last hour.
Yields
1 Servings