Pumpkin Gingerbread

Preheat the oven to 180 oC
Grease and line a pumpkin shaped cake tin or a square cake tin and cut out a pumpkin shape from the cake once baked

In a large mixing bowl whisk together the two types of sugar, oil and eggs
Whisk in the water
Stir in the pureed pumpkin, ginger, cinnamon and nutmeg
Add in the flour

Pour into the cake pan and bake for 50 minutes
Remove from the oven and cake tin
Allow to cool before serving