Bibbity Bobbity Pumpkin Cake

Wash and dry pumpkin. Cut off the top of pumpkin and reserve. Take out the pumpkin seeds. Using the melon baller, carefully scrape out the pumpkin flesh from inside the pumpkin. Cover the exterior of the hollowed out pumpkin with aluminum foil and set aside on a sheet pan. Place the pumpkin flesh in a roasting dish. Add pumkin flesh to roasting pan and cover with aluminum foil. Bake for 20 minutes at 400°F. After baking, drain off excess liquid and purée the cooked pumpkin. You will need 2 cups of pumpkin purée.

Proceed to the pumpkin bread recipe. In a bowl add the flour, baking soda, salt and pumpkin spice. Into the hollowed out pumpkin add the sugar, oil, eggs and pumpkin purée. Carefully stir the wet ingredients together, then mix in the dry ingredients little by little, finishing with the chocolate chips. Place a glass in the center of the pumpkin and press down. Fill glass with pie weights. Bake at 350°F for 1 hour then check the cake every 15 minutes until a tester comes out clean. If the top of the cake begins to brown too much then cover with aluminum foil.

Prepare the top of the cake by placing the pumpkin top in the freezer for 10 minutes. Take the pumpkin top out of the freezer and cover with a thin layer of dark chocolate. Using a spoon drop overlapping spoonfuls of dark, white and orange chocolate on the pumpkin top. With a hair dryer on the cool function, blow the chocolate around to create a marbled effect. Chill until set.

Once the cake has cooled, take the glass out of the middle. Fill the cake with 2 scoops of caramel ice cream. Add chopped caramelized pecans. Top with the marbled chocolate covering. Serve immediately. Enjoy!