Pumpkin Gingerbread

• 3 cups sugar
• 1 cup vegetable oil
• 4 eggs
• 2/3 cup water
• 1 (15 ounce) can pumpkin puree
• 3 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1/2 teaspoon baking powder
• 2 teaspoons ground ginger
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves

Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 12-inch pie pan (or cast iron skillet).

In a large mixing bowl, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin and mix well.

In a medium bowl, combine flour, baking soda, salt, and baking powder. Add spices: ginger, allspice, cinnamon, and cloves. Once mixed, add this bowl of dry ingredients to the pumpkin mixture, and blend until all ingredients are mixed. Pour batter into pan and smoothen the surface.

Bake in preheated oven until toothpick comes out clean, about 1 hour.