Directions

1. Fill large soup pot ¾ full with water. Wash and place whole sugar pumpkin in pot and boil for 1 hour. Make certain that a fork or knife can easily pierce the pumpkin before removing from hot water. Let pumpkin cool for at least 20 minutes. Sometimes I cook the pumpkin the day before and let it cool in the refrigerator overnight. Pumpkin will keep for a few days in the fridge.

2. Preheat oven at 400. Simply cut cooked pumpkin in half. Scoop out seeds very easily with a spoon. This recipe only calls for ½ of the pumpkin. Spoon the soft pumpkin into the mixer bowl. Discard the outside shell into the compost pot. (Put other half of pumpkin in covered dish in the fridge and use for soup or sauce or dice to a top salad.)

3. In mixing bowl, combine pumpkin, applesauce and coconut sugar or maple sugar on medium speed until well mixed.

4. In another medium bowl combine all dry ingredients: Flax meal, brown rice flour, spices, baking soda. Whisk together so everything is evenly distributed.

5. While mixer is on low, slowly add dry ingredients until dough is thoroughly mixed. Turn off mixer, and stir in chocolate chips. Grease small Bundt pan with coconut oil. Pour cake batter in and smooth out with spatula.

6. Bake on 400 for 50-60 minutes. Check with a toothpick to make sure it is done before removing from oven. Place plate on top of Bundt pan, flip plate and pan over. Bundt pan will easily slide off, leaving your beautiful pumpkin chocolate chip Bundt cake to cool on the plate. Enjoy!