Market Manager Kim Hunter recently made this Ginger Pumpkin Cake twice. Here are Kim's notes about using locally grown pumpkin to make this recipe."The recipe calls for 15 oz pumpkin. You can use canned, but for the local spin, bake some fresh local pumpkin. I had a medium-sized baking pumpkin from Farm Front Gardens, which was enough to make this recipe on two different occasions. (I froze half of the cooked pumpkin.) And you can toast the pumpkin seeds (toss with a little olive oil and salt) for another good snack.
Directions for cooking fresh pumpkin: Cut stem from top to allow steam to escape. Bake pumpkin in a 350°F oven (on a piece of parchment paper of aluminum foil lined cookie sheet) until soft. (About 45-60 minutes for a small to medium pumpkin. Check it with a fork at 45 minutes--you want it tender, no resistance to the fork. )
Remove seeds and keep in a separate bowl if you will be toasting them later. Scrape pulp from inside of pumpkin into a large bowl. Freeze any portion not being used. Squeeze out any excess moisture before cooking with pumpkin and process in a blender or food processor until smooth.
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