Pumpkin Gingerbread

I came across the prettiest sugar pumpkin at our local produce stand. I put it in my eco-friendly shopping bag confident of finding a way to utilize it.

To make fresh pumpkin puree:

1. Wash, split in half vertically and scoop out the center.
2. Place in a roasting pan, cut side down, and pour in enough water to cover the edges of the pumpkin 1/4 inch.
3. Roast until you can easily pierce the flesh and skin with a fork.
4. Scoop out pulp and puree.

Pumpkin Gingerbread

Combine 2.5 tsp cinnamon and ginger, 3/4tsp nutmeg, 2 tsp baking powder, 1/2 tsp baking soda and 1/4 tea salt.

In a separate bowl, add 2 eggs and 1 egg white, 1/2 c almond or other oil and 1/2 c raw honey or molasses. If you want a very sweet cake, add 1/3 c brown sugar. If you are watching your sugar intake, omit it, as I did. To this mixture, stir in 1 cup fresh or canned pumpkin puree.

Optional: 1/2 c chopped walnuts or other nut and 1/4 c crystallized ginger, minced. Add to wet ingredients then fold in dry ingredients.


Pour into 9x9 pan that has been sprayed with nonstick cooking spray.

Bake at 350 F for 35-40 min, looking for the gingerbread to pull away from the sides of the pan and an inserted toothpick in the center comes out clean. Serve warm or cool on a rack.