Pumpkin Gingerbread

• 12 cup soft shortening
• 12 cup sugar
• 1 egg
• 1 cup sour milk
• 12 cup thick pumpkin (strained)
• 12 cup dark molasses
• 2 14 cups sifted all-purpose flour
• 1 teaspoon baking soda
• 12 teaspoon salt
• 1 teaspoon ginger
• 1 teaspoon cinnamon

1. Mix thoroughly shortening, sugar and egg.
2. Blend molasses, sour milk and pumpkin together.
3. Sift flour, soda, salt, ginger and cinnamon together.
4. Combine all mixture and beat until smooth.
5. Pour into well-greased and floured 9-inch square pan.
6. Bake 45 to 50 minutes at 325 degrees F.

shortening, sugar, egg, sour milk, pumpkin, dark molasses, flour, baking soda, salt, ginger, cinnamon

Taken from www.food.com/recipe/pumpkin-gingerbread-77281 (may not work)