Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                Cup  brown sugar
     1/2           Cup  shortening
  2                     eggs separated
  1 3/4           Cups  allpourpose flour
  1           Teaspoon  salt
  1           Teaspoon  baking soda
  1           Teaspoon  baking powder
  1           Teaspoon  cinnamon
  1           Teaspoon  nutmeg
  1           Teaspoon  ground ginger
  1                Can  pumpkin -- (16 ounce)
     1/4           Cup  evaporated milk
  1                Cup  chopped dates
     1/2           Cup  chopped nuts

Preparation:

Cream brown sugar and shortening. Add egg yolks, beating well. Mix flour, salt, butter, baking powder, baking soda, cinnamon, nutmeg and ginger together and beat in alternately with pumpkin and milk. Fold in dates and nuts. Beat egg whites until they hold stiff peaks and gently fold into batter. Put mixture into a welloiled or buttered 6cup mold or souffle dish. Place a small trivet in a crockpot large enouhg for the souffle dish and add about 1/23/4 inch of water to the crock pot. If you don't have a trivet, make uniform balls or a rign from aluminum foil, just thick enough to keep the souffle dish out of the water. Cut a round of wax paper to fit the top of the souffle dish and lightly grease it so batter will not stick as it rises, then wrap well with aluminum foil. Put in crockpot and cook on cook on low 45 hour

Nutritional Information:

2521 Calories (kcal); 149g Total Fat; (50% calories from fat); 21g Protein; 306g Carbohydrate; 19mg Cholesterol; 4017mg Sodium