generorulsy butter your pudding mold or heat-proof dish, set aside
set a kettle of water to boil
get out a deep pot or dutch oven that will hold your pudding while it steams
mix the flour, baking powder, baking soda, salt, and spices together, set aside
beat the butter and sugar together until it's soft and fluffy
add the pumpkin and mix until smooth
beat in the the egg and vanilla
pour the dry ingredeitns over the top and stir just until combined, don't over mix
scrape into the prepared mold or dish, if using a mold move on to the cooking directions
if you're using a heat proof dish, fit a circle of waxed paper or buttered parchment over the batter, then cover with a piece of foil with a pleat down the center, tie tightly with string
place on a rack in a deep pot, (if you don't have a rack that fits you can use canning rings) pour boiling water in until it reaches about 2 inhces up the side of your dish, don't cover it completely and leave enough room so if it boils it won't come over the top
steam for 2 hours, adding water as needed
check for doneness by uncovering and using a toothpick, it shuld be moist but not have any batter on it, if it needs more time cover and steam again in 15 minute increments until done
once it's cooked through, remove it from the pan to a platter, wipe down the mold or pan and then tip and slide the pudding out
serve while warm with Vanilla Hard Sauce for best taste