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INGREDIENTS:

2 tb Butter
1 c Granulated sugar
1 c Cooked or canned pumpkin
1/2 c Buttermilk
1 Egg
1 1/2 c All-purpose flour
1 ts Baking soda
1 ts Ground cinnamon
1 tb Grated orange rind

DIRECTIONS:

In a large bowl, cream butter; add sugar, pumpkin, milk and egg. Sift dry ingredients over. Beat until blended. Stir in orange rind. Pour into greased and floured 1-pound coffee can. Cover with foil and secure. Place on rack in crockpot. Pour 2 cups hot water into cooker. Cover slow cooker and cook on HIGH for 3 to 4 hours. Check water level at least once. Turn out on rack to cool.

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