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1
Using lightly oiled kitchen scissors, cut each date into 3 or 4 pieces; set aside.
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2
Select a 2 1/2-quart pudding mold with a lid, ceramic souffle dish, heatproof bowl, small slow cooker crock, or other ceramic baking dish, that fits comfortably inside your crock with at least 1 inch of clearance all around to allow steam to circulate freely.
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3
Generously coat the inside of the mold and lid or baking dish with the softened butter.
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4
In a medium-size bowl, whisk together the flour, baking soda, cinnamon, ginger, salt, and nutmeg.
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5
In a large bowl, whisk the eggs until lightly beaten.
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6
Whisk in the pumpkin puree, brown sugar, oil, orange zest, and vanilla extract.
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7
Stir in the dates.
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8
Gradually stir in the flour mixture just until blended.
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9
Scrape the batter into the prepared mold, smoothing the top with a rubber spatula.
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10
If using a dish without a cover, cover the dish tightly with a double layer of aluminum foil; tie a string around the rim of the bowl to hold the foil in place.
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11
Gently lower the mold into the crock.
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12
Carefully add hot water until it comes up to about 2 inches high on the side of the mold.
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13
Place the lid on the slow cooker and cook on for 3 to 3 1/2 hours, taking care not to let the water boil off; add a bit more hot water if needed.
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14
Check the pudding; it should feel set to the touch, yet slightly moist.
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15
A cake tester inserted into the center should come out clean.
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16
Leave the mold in the cooker, uncovered, for 10 minutes to cool slightly, then carefully remove the mold to a rack.
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17
Remove the cover or foil from the mold.
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18
Allow the pudding to cool for 10 minutes, then turn it upside down onto the rack to let the pudding slide out.
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19
Serve slightly warm or at room temperature, cut into wedges and topped with the butterscotch sauce and/or whipped cream.
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20
Store leftovers, wrapped in plastic, in the refrigerator for up to 3 days.
