Pumpkin Gingerbread

4 cups flour
1 tablespoon baking powder
2 teaspoons baking soda
1 tablespoon ginger ground
1 teaspoon cinnamon ground
1 teaspoon pumpkin pie spice
1 can 15 ounces pumpkin
1 cup firmly packed brown sugar
1 cup molasses
1/2 cup 1 stick butter softened
2 eggs
1 cup boiling water
1 tablespoon confectioners' sugar
350 degrees
mix flour baking powder baking soda ginger cinnamon and pumpkin pie spice in large bowl set aside beat pumpkin brown sugar molasses and butter in large bowl with electric mixer on medium speed until well blended add eggs mix well add flour mixture alternately with water beating on low speed after each addition just until blended pour into greased 12-cup Bundt pan bake 45 to 50 minutes or until toothpick inserted into center comes out clean cool in pan on wire rack 10 minutes invert cake onto wire rack to cool completely sprinkle with confectioners sugar

calories 286 sodium 299mg fat 6g carbohydrates 54g cholesterol 38mg protein 4g fiber 2g makes 16 slices