1/2	c.	oil
1/2	c.	sugar
1/2	c.	brown sugar
2		beaten eggs
1	c.	canned pumpkin
11/2	c.	sifted flour
1/2	tsp.	salt
1/2	tsp.	cinnamon
1/2	tsp.	nutmeg
1	tsp.	soda
1	c.	chopped walnuts

Blend oil and two sugars.  Stir in beaten eggs and pumpkin.  Sift dry ingredients together.  Add and then stir in nuts.  pour batter into greased and floured 1 lb. 10 oz. coffee can.  Place can in crock pot.  Cover top of can with 6-8 paper towels; place lid on top.  Bake on high 21/2 - 31/2 hours.  No fair peeking until last hour.