1/2 cup of oil 1/2 cup of sugar 1/2 cup of packed brown sugar 2 beaten eggs One 16 ounce can of solid pack pumpkin 1 1/2 cup of sifted flour 1/4 teaspoon of salt 1/2 teaspoon of cinnamon 1/2 teaspoon of pumpkin pie spice or nutmeg 1 teaspoon of soda 1 cup of chopped walnuts 1/2 cup of cut up dates
Blend oil and both sugars. Stir in eggs and pumpkin. Add the dry ingredients, and mix well Stir in nuts and dates. Pour the butter into greased and floured 2 lb. coffee tin. Place pan in crock pot. Cover top of can with eight paper towels. Place lid on top of crock pot and bake on HIGH 2 1/2 to 3 1/2 hours
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