Spiced Pumpkin Custard

• 6 Tbsp. butter or oleo
• 3/4 c. packed brown sugar
• 1/4 c. granulated sugar
• 2 eggs
• 1/2 tsp. salt
• 1/2 tsp. baking soda
• 1/2 tsp. cinnamon
• 1/2 tsp. ginger
• 1/4 tsp. nutmeg
• 1/2 c. buttermilk
• 3/4 c. mashed cooked pumpkin or canned
• 1/2 c. chopped walnuts

1. Cream oleo and sugar until light and fluffy; beat in eggs. Stir together flour, salt, soda, cinnamon, ginger and nutmeg. Combine pumpkin and buttermilk; add to creamed mixture alternately with dry ingredients, mixing well after each addition.
2. Fold in chopped walnuts.
3. Spoon mixture into greased and floured 6 1/2 cup ring mold; cover tightly with foil.
4. Bake at 350u0b0 for one hour. Let stand 10 minutes.
5. Unmold.
6. Serve with whipped cream, if desired.

butter, brown sugar, granulated sugar, eggs, salt, baking soda, cinnamon, ginger, nutmeg, buttermilk, mashed cooked pumpkin, walnuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=972091 (may not work)