Preheat oven to 350⁰F.

Cut the pumpkin in half and scoop out the insides.

Line a baking sheet with parchment paper.

Place the pumpkin halves inside-down on the baking sheet.

Insert into oven and roast for 1 hour.

Preheat oven to 350⁰F.

Add pumpkin purée, ricotta cheese, and mascarpone to a mixing bowl and mix until smooth with a hand mixer.

Whisk eggs separately, and then add them to the bowl and continue mixing.

Add brown sugar, cinnamon, and ginger, and continue mixing.

Add cream (or milk) and the unmelted, unsalted butter and continue to mix until smooth. The batter will be very soupy; this is expected.

Spread the melted button on the bottom of an oven-safe tart dish to completely cover the bottom and sides.

Bake for 1 hour and 15 minutes, or just 1 hour if using a preheated cast iron Dutch oven.

The cake is ready when it has puffed up and is still wobbly in the middle.

Lightly dust the top with the cinnamon-sugar mixture, turn off the oven, and leave the cake inside with the oven closed for another 45 minutes.

Remove from the oven and let cool.

Preheat oven to 350⁰F. Generously grease a 9"x5" loaf pan with butter.

In a large bowl, mix the dry ingredients (first 9).

In a separate large bowl, mix the wet ingredients.

Add the wet ingredients to the dry ingredients and stir to incorporate. The batter will be very thick, especially when using fresh pumpkin, so a large spoon or spatula may help.

Pour the batter into the loaf pan and smooth out the top. Take a knife and gently create a crease in the batter spanning the length of the pan. This will help the bread to rise evenly.

Bake for one hour, or until a toothpick inserted into the center comes out clean.

In a large bowl, mix the dry ingredients thoroughly.

Add the wet ingredients, leaving the pumpkin purée last.

Mix and heat the stove on medium or a griddle to about 300⁰F.

Add a small amount of butter or oil to the griddle and add the pancakes when hot.