2 c. sifted flour
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1 tsp. salt
1/2 c. butter
1 c. brown sugar
1/4 c. granulated sugar
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger
2 eggs, well beaten
1 c. chopped walnuts
1 c. canned or cooked pumpkin
1/2 c. sour cream

Cream butter, both sugars and spices together until light and fluffy. Beat in eggs. Add nuts. Sift flour with baking powder, soda and salt. Add alternately with pumpkin and sour cream.

Turn into well greased 1 1/2 to 2 quart mold. Cover tightly, using foil if you have no cover for mold. Set mold in pan of hot water, so water comes up halfway on mold. Cover pan and steam 2 hours and 10 minutes. Remove mold, let stand a few minutes before removing pudding. Very good with lemon sauce.