Pudding: In mixing bowl, cream together shortening, brown sugar, granulated sugar, cinnamon, ginger and nutmeg. Beat in 2 eggs. Sift together flour, baking powder, 1 1/2 tsp. salt and baking soda. Combine pumpkin and sour cream. Add to creamed mixture alternately with sifted dry ingredients, mixing well after each addition. Fold in chopped walnuts. Spoon pudding mixture into greased 6 1/2-cup mold. Cover tightly with foil. Place in electric deep fryer and pour water to depth of 1 inch. Cover, close vent and set temperature at 200°. Steam for 1 1/2 hours. (If you don’t own a deep fryer, put mold on a rack and fill pan with boiling water halfway up the mold. Cover tightly and steam for 2 hours.) Remove mold and let stand for 5 minutes before unmolding. Serve warm with whipped cream sauce and garnish with walnut halves.
Whipped Cream Sauce: In mixing bowl, beat one egg until light and fluffy. Gradually beat in melted and cooled butter or margarine, confectioners’ sugar, a pinch salt and vanilla. Gently fold whipped cream into egg mixture. Makes 1 2/3 cups sauce.