Cream shortening, sugars, salt and spices. Add eggs, beating until well blended. Add almonds. Sift flour, baking powder and baking soda together and add to creamed mixture alternately with pumpkin and sour cream. Turn into a well-greased mold (about 2-qt. size). Cover tightly and steam in continuously boiling water for about 2 hours (water should come halfway up pudding mold). Let stand about 5 minutes before removing from mold. Garnish with Jordan almonds if you wish and serve warm with Satin Sauce. ||Satin Sauce: Beat egg until foamy. Blend in butter, powdered sugar, vanilla and nutmeg. Whip cream stiff and carefully fold into egg mixture. Store in refrigerator until ready to use. Garnish top with slivered toasted almonds, if you are just nuts about almonds.
Calories 306; Fat 14 g; Sat Fat 3.1 g; Mono Fat 6.7 g; Poly Fat 3.5 g ; Protein 6 g; Carb 41 g; Fiber 2 g; Cholesterol 37 mg; Sodium 314 mg; Calcium 55 mg; Potassium 211 mg; Vitamin E 2.2 mg*;