Pumpkin-Apple Gingerbread

Preheat oven to 350 F degrees. Grease 12-cup fluted tube cake pan with shortening (do NOT use non-stick cooking spray). Coat with flour. In medium bowl, mix flour, baking powder, ground ginger, baking soda, salt and pumpkin pie spice. Set aside.

In large bowl, beat butter, granulated sugar and brown sugar with mixer on medium speed until creamy. Add eggs 2 at a time, beating well after each addition. Beat in pumpkin, apple and molasses. Gradually beat in flour mixture. Spoon into pan.

Bake for 1 hour or until toothpick inserted in center comes out clean. Cool in pan on cooling rack for 15 minutes. Place cooling rack upside down on pan, then turn rack and pan over. Remove pan and let cool completely for about 2 hours.

Sprinkle with powdered sugar. Serve each slice topped with whipped cream and 1/2 teaspoon crystallized ginger.