Did you know that there was a national pumpkin shortage last year? And that they expect it to happen again this year. Seriously. Just try to buy cans of pumpkin puree at your local grocery store – there are very few on the shelf, if any. Luckily, we’ve got access to plenty of freshly picked, delicious, mixed variety, organic, locally grown pumpkins right here. Don’t know what to do with the whole thing? Try this recipe. Use a cooking pumpkin, not a decorative one, it will taste so much better.
Coconut Ginger Pudding Cake Baked in a Pumpkin
- 1 cup flour
- 1 cup sugar
- 1 tsp baking powder
- 1 scant cup coconut milk
- 1″ piece of fresh ginger, grated
- 1 pie or baking pumpkin, at least 8-10 inches tall
Cut the top off the pumpkin and take out all the seeds and strings. Rub the inside with either butter or a margarine like Earth Balance and sprinkle with sugar. Then mix together the dry ingredients. Then mix in the coconut milk. Stir in the grated ginger then pour into prepared pumpkin. Put pumpkin on a cookie sheet and bake at 375 degrees 1-2 hours. The time will depend on the size of the pumpkin. The top of the cake should be brown and a knife inserted into the middle of the cake should come out clean. Serve by scooping a piece of the cake along with some of the pumpkin.