Pumpkin Puree
1kg pumpkin
Water

Preheat oven to 200˚C.

Cut the pumpkin in half and discard seeds.

Place pumpkin (skin up) on a shallow baking tray and pour in enough water to just cover the bottom of the tray.

Bake for 45 minutes or until flesh is very soft.

Once pumpkin has cooled, scoop out the flesh with a spoon and puree or mash until smooth.

Cake
¾ cup unsalted butter
2 cups all-purpose flour
1 ½ tsp. baking soda
3 tsp. ground cinnamon
1 tsp. ground ginger
1 tsp. salt
¼ tsp. allspice
1 ½ cups granulated sugar
½ cup firmly packed light brown sugar
3 large eggs
½ cup sour cream
1 ½ cups pumpkin puree

Cinnamon Frosting
1 1/2 cups sugar
1/4 cup all-purpose flour
1 1/2 cups milk
1/4 cup heavy cream
1 1/2 cups (3 sticks) unsalted butter, soft but cool, cut into small pieces
1 teaspoon pure vanilla extract
2 teaspoons cinnamon