Gail Eischeid


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

★★★★★ 1 vote
10 - 12
20 Min
1 Hr 20 Min


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


1Preheat 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!)
2Spray 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.
3Occassionally, during baking time, baste inside of pumpkin with butter/sugar mixture.
4Meanwhile, 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.)
5Bake 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.
6To 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