Real Recipes From Real Home Cooks ®

gingery pumpkin!!

(1 rating)
Recipe by
Gail Eischeid
Bellevue, NE

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

(1 rating)
yield 10 - 12
prep time 20 Min
cook time 1 Hr 20 Min

Ingredients For gingery pumpkin!!

  • 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

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!! :)