1 1/2 c. sugar
1/2 c. shortening
2 eggs
1 2/3 c. flour
1/2 tsp. baking powder
1 tsp. baking soda
3/4 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. ginger
1/8 tsp. ground cloves
1/2 c. water
1 c. pumpkin, fresh, frozen or canned
1/2 c. chopped walnuts

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. Remove seeds and keep in a separate bowl if you will be toasting them later (see below). Scrape pulp from inside of pumpkin into a large bowl. Freeze any not being used for this recipe, or make pumpkin pie. Squeeze out any excess moisture before cooking with pumpkin and process in a blender or food processor until smooth.

Blend together sugar, shortening, eggs, flour, baking powder, baking soda, salt, cinnamon, ginger and ground cloves. Add water, pumpkin and walnuts. (Can be made in a food processor - add flour last, pulsing only for 30-40 seconds until mixed).

Bake at 350°F in greased loaf pan for 55 minutes or in 4 small pans for about 35 minutes or until a toothpick inserted in center comes out clean.

Wash pumpkin seeds in cold water until all pumpkin pulp has been removed. Soak for 30 minutes (to overnight) in a brine made with 1 cup Kosher salt (or any plain salt) and 2 cups water. Place on a baking sheet brushed with light olive oil in a single layer and roast for 90 minutes at 250°F or until dry.