Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           california walnuts
   1      cup           shortening -- (half butter)
   1      cup           brown sugar -- packed
     1/4  cup           granulated sugar
     1/2  teaspoon      ground cinnamon
     1/2  teaspoon      ground nutmeg
     1/2  teaspoon      ground ginger
   2                    eggs -- well beaten
   2      cups          all-purpose flour -- sifted
   1 1/2  teaspoons     baking powder
     1/4  teaspoon      baking soda
   1 1/2  teaspoons     salt
   1      cup           canned pumpkin
     1/2  cup           sour cream
                        ***BRANDY WHIPPED CREAM SAUCE***
   1                    egg
     1/3  cup           butter -- melted
   1 1/2  cups          confectioners' sugar -- sifted
   1      pinch         salt
   1      tablespoon    brandy extract
   1      cup           heavy cream

Preparation:

1. Chop walnuts. 2. Cream together shortening, brown and white sugar and spices until light and fluffy. 3. Beat in eggs; stir in walnuts. 4. Resift flour with baking powder, baking soda and salt; add to creamed mixture alternately with pumpkin and sour cream. 5. Turn into a well-greased 1 1/2 to 2-quart mold; cover tightly and set in pan of hot water. (Water should come halfway up sides of mold; replenish water, if necessary, during steaming.) 6. Cover pan and steam pudding in continuously boiling water, about 2 hours. 7. Remove mold from water; let stand 5 minutes before removing pudding. 8. Serve hot with Brandy Whipped Cream Sauce. Brandy Whipped Cream Sauce Makes 2 cups 1. Beat egg until light and fluffy; beat in butter, confectioners' sugar, salt and brandy extract. 2. Beat heavy cream until stiff; gently fold into first mixture. 3. Cover and chill until ready to serve; stir before spooning on pudding. NOTE: A nice change from the usual pumpkin or mincemeat pie traditionally served at Thanksgivi