Pumpkin Ginger Cake Rounds with Warm Rum Sauce - Crockpot Recipe

2 cakes (4 to 6 servings each)

1/2 cup each: canned pumpkin, packed light brown sugar
1/4 cup each: room temperature margarine or butter, light molasses
1 egg
11/2 cups all-purpose flour
1/2 teaspoon each: baking powder, baking soda, ground allspice, cloves, and ginger
Warm Rum Sauce (recipe)

Per Serving:
Calories: 212% calories from fat: 27 Protein (gm): 3.3 Carbohydrate (gm): 35.5 Fat (gm): 6.5 Saturated fat (gm): 1.3 Cholesterol (mg): 21.6 Sodium (mg): 177

Exchanges:
Milk: 0.0 Vegetable: 0.0 Fruit: 0.0 Bread: 2.5 Meat: 0.0 Fat: 1.0

1. Combine pumpkin, brown sugar, margarine, molasses, and egg in large mixer bowl; beat at medium speed until well blended. Mix in combined flour, baking powder, baking soda, allspice,
cloves, and ginger, blending at low speed until moistened.
2. Pour batter into two greased and floured 16-ounce cans. Stand cans in crockpot; cover and cook on high until wooden skewer inserted in cakes comes out clean, about 21/2 hours. Stand cans on wire rack to cool 10 minutes. Loosen sides of cakes by gently rolling cans on counter, or remove bottom ends of cans and push cakes through. Slice and serve with Warm Rum Sauce.

Ginger Pumpkin Soup - Another Great 365 Crockpot Recipe

6 first-course servings
3 cups Chicken Stock (see p. 30) or chicken broth
1 small pumpkin (about 2 pounds), peeled, seeded, cubed
1 cup chopped onion
1 tablespoon chopped gingerroot
1 teaspoon minced garlic
1⁄2 cup dry white wine or chicken stock
1⁄2 teaspoon ground cloves
Salt and pepper, to taste

Per Serving:
Calories: 83 % calories from fat: 6 Protein (g): 2.8 Carbohydrate (g): 15.3 Fat (g): 0.6 Saturated fat (g): 0.2 Cholesterol (mg): 1.7 Sodium (mg): 8

Exchanges:
Milk: 0.0 Vegetable: 0.0 Fruit: 0.0 Bread: 1.0 Meat: 0.0 Fat: 0.0

1. Combine all ingredients, except salt and pepper, in crockpot; cover and cook on high 4 to 5 hours. Process soup in food processor or blender until smooth; season to taste with salt and pepper.