gingery pumpkin!!

How To Make gingery pumpkin!!

• 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!! :)
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