1 cup brown sugar
1/2 cup shortening
2 eggs, separated
1 3/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon nutmeg
1 teaspoon ground ginger
1 16 oz can pumpkin or 1 1/2 cups fresh cooked and pureed pumpkin
1/4 cup evaporated milk
1 cup chopped dates
1/2 cup chopped pecans

Cream brown sugar and shortening. Add egg yolks, beating well. Mix flour, salt, butter, baking powder, baking soda, cinnamon, nutmeg, and ginger together and beat in alternately with pumpkin and milk. Fold in dates and nuts. Beat egg whites until they hold stiff peaks and gently fold into batter. Put mixture into a well-oiled or buttered 6-cup mold or souffle dish. Place a small trivet in a Crock Pot large enough for the souffle dish, and add about 1/2 to 3/4-inch of water to the Crock Pot.
If you don't have a trivet, make a ring of foil just thick enough to keep the souffle dish out of the water. Cut a round of wax paper to fit the top of the souffle dish and lightly grease it so batter will not stick as it rises, then wrap well with aluminum foil. Put in Crock Pot and cook on LOW for 4 to 5 hours.