Baked Pumpkin Pudding

6 tbsp butter

3/4 cup packed brown sugar

1/4 cup granulated sugar

2 eggs

1 1/2 cup all purpose flour

1/2 tsp salt

1/2 tsp ground cinnamon

1/2 tsp baking soda

1/2 tsp ground ginger

1/4 tsp ground nutmeg

3/4 cup cooked, mashed, pumpkin or canned pumpkin

1/2 cup buttermilk

1/2 cup cup chopped walnuts.

Cream butter and sugars together until light; 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 to combine after each addition.

Fold in chopped walnuts. Spoon mixture into a greased and floured

6 1/2 cup ring mold. Cover tightly with boil. Bake at 350 for 1 hour.

Let stand 10 minutes. Unmold. Serve with whipped cream, if desired.

Makes 12-16 servings.