GINGERY PUMPKIN!!

Gail Eischeid

By
@LeChefGail

This is one of my all time "unique" Favorite recipes for Autumn! Great New way to try for Pumpkin! :)


Featured Pinch Tips Video

Comments:

Serves:

10 - 12

Prep:

20 Min

Cook:

1 Hr 20 Min

Ingredients

1 lb
pumpkin, squat (1 to 4 lbs)
1 Tbsp
butter, melted
1 Tbsp
brown sugar
non-stick vegetable cooking spray
14 oz
gingerbread cake mix
applesauce, unsweetened
8 oz
frozen whipped topping, thawed

Directions Step-By-Step

1
Preheat oven to 350 F. Wash pumpkin, pat dry, cut off top to create a wide opening & clean out the seeds, and pulp. (Reserve seeds, if you wish to toast them for snacking later!)
2
Spray an 9-inch square pan and set pumpkin in pan for ease of handling. Rub butter and brown sugar on inside of pumpkin shell & set in oven for 15 to 20 minutes.
3
Occassionally, during baking time, baste inside of pumpkin with butter/sugar mixture.
4
Meanwhile, prepare Gingerbread mix, substituting applesauce for water or milk called for on the box. Pour batter into partially baked pumpkin shell, filling only to 2/3 capacity. (If there is extra batter, bake it in a custard cup or muffin tin.)
5
Bake with top on or off, depending on how you wish to serve it at 350 F, until shell is tender & gingerbread tests done with toothpick. Cooking time will be 1/2 again of baking time on box. For example, such as 45 minutes for regular time, plus another 20 minutes. Just make sure to read box for time.
6
To serve, cut pumpkin and cake into wedge-shaped slices & garnish with a dollop of whipped topping. Serve warm at the table, so everyone can enjoy your clever creation. Enjoy!! :)

About this Recipe

Course/Dish: Cakes, Pies, Other Desserts
Dietary Needs: Vegetarian
Other Tags: For Kids, Healthy