Video Transcript

Hi, I'm Jules Shepard, and I'm gonna show you how to make a pumpkin gingerbread cake using fresh pumpkin. First you start with a pie pumpkin or a sugar pumpkin. Cut it in half, scoop out the strings and the seeds and discard them or roast the seeds for a treat for later. Put the pieces of the pumpkin inside of a crock pot, cover it with the lid and turn it to low. Bake for about three hours, or until fork tender, and then this is what it looks like. Once it's fork tender, scoop it out and put it in a bowl and use a stick blender or use a food processor to puree it. And you come up with your pumpkin puree for the recipe. Now we're ready to work on the cake. First we start with 3 cups of all purpose flour. I'm using gluten-free all purpose flour. If you're going to use gluten-free flour, make sure you use a blend that also contains xanthan gum, or another binding agent. Add 1 tablespoon baking powder, 1 quarter cup powdered milk or almond meal, 1/4 teaspoon of salt, 1 tablespoon pumpkin pie spice, 2 teaspoons ground cinnamon, 1/2 teaspoon ground cloves. Add these in a large bowl and whisk together. In a separate bowl combine 2 cups of brown sugar or unrefined coconut palm sugar, with 2 large eggs, 15 ounces of pumpkin puree, and 2 teaspoons of pure vanilla extract. Mix until smooth. Slowly stir in the dry ingredients to this bowl and mix until fully incorporated. Preheat your oven to 350 degrees Fahrenheit. Oil a bunt pan and lightly flour with your all purpose flour or gluten-free flour. Pour the batter into the bunt pan, and put into the preheated oven. Bake for approximately 30 to 35 minutes. I've just shown you how to make a pumpkin gingerbread cake using fresh pumpkin. Hope you enjoy.