Original recipe yields 16 servings
very good...tasted more like gingerbread then pumpkin though. i think next time i will try increasing the pumpkin.
This was great. I am not a baker, but love simple elegant desserts and this did not disappoint. I used 4 eggs (instead of 2 and egg substitute). I also added allspice. I made the sugar toppi...
A wonderful, not too sweet version of gingerbread. I used 2 cups puree from a fresh pumpkin, used white whole wheat flour and substituted 1/2 cup molasses for 1/2 cup of the honey, and 1/2 cup w...