![Photo of Spiced pumpkin gingerbread cake with caramel drizzle by WW](https://cmx.weightwatchers.com.au/assets-proxy/weight-watchers/image/upload/t_WINE_EXTRALARGE/g2tbbw1heb96as8dgyq8.jpg?auto=webp&optimize=medium)
Spiced pumpkin gingerbread cake with caramel drizzle
8
Points®
Total Time
1 hr 50 min
Prep
45 min
Cook
1 hr 5 min
Serves
14
Difficulty
Moderate
Never used cold mashed pumpkin in a sweet cake before? Well this is the time to try! With all the spice of a tasty gingerbread and a sweet caramel sauce you won’t even realise you’re eating vegies.
Ingredients
Reduced fat oil spread
150 g, softened
Vanilla bean extract, alcohol free
2 tsp
Fresh ginger
25 g, finely grated
Granulated stevia sweetener
60 g, (1/2 cup) granulated
Maple syrup
½ cup(s)
Egg(s)
2 medium
White self-raising flour
2 cup(s)
Ground ginger
2 tsp
Ground cinnamon
½ tsp
Ground nutmeg
¼ tsp
Bicarbonate of soda
½ tsp
Skim milk
¾ cup(s)
Pumpkin, cooked without added fat
1 cup(s), (270g of cold, mashed butternut pumpkin)
Pecans
¼ cup(s)
Maple syrup
1 tbs, extra
Light cream
¼ cup(s), (cooking cream), (60ml)
Oil spray
1 x 3 second spray(s)