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Total cooking time: 11 minutes and 30 seconds.

6 Tbsp. butter or margarine
3/4 c. packed brown sugar
1/4 c. granulated sugar
2 eggs
1 1/4 c. all-purpose flour
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
3/4 c. mashed, cooked or
canned pumpkin
1/2 c. buttermilk
1/2 c. chopped walnuts
whipped cream
In mixer bowl, cream butter and sugars together until
light. Beat in eggs. Stir together flour, salt, soda, cinna-
mon, ginger and nutmeg. Mix pumpkin and buttermilk; add to
creamed mixture alternately with dry ingredients, mixing well
after each addition. Fold in nuts.
Spoon into oiled 5 1/2 cup microwave ring mold. Cook at
Medium (5) for 9 minutes, giving dish quarter turns after 3 and
6 minutes. Cook at High for 2 1/2 minutes or until done. Cool
in mold for 10 minutes. Remove from mold. Serve with whipped
cream. Serves 10.

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