• Carve the pumpkin on a clean, dry surface by removing the top, slicing off any pith or seeds then using a large spoon to scoop all the fibrous strings and seeds out of the inside. Consider rinsing and roasting the seeds.
• Preheat the oven to 350 degrees and line a baking pan with a silicone liner or parchment paper.
• In a small mixing bowl, combine the flour, cocoa powder, salt and baking powder.
• In a saucepan, combine the butter, brown sugar, and water and bring it to a simmer over medium high heat until the butter has dissolved, about 2 minutes. Add the chocolate and use a whisk to combine it into the mixture as it melts. Remove the pan from the heat and set it aside to cool for 2-3 minutes.
• Add the eggs, vanilla and alcohol to the pan and whisk it in to combine. Then whisk in the dry ingredients until the batter has formed.
• Pour the batter into the prepared pumpkin base, leaving the top set aside on the baking sheet, not on top of the pumpkin. Bake the sheet for an hour until the cake starts rising out of the top. Then reduce the heat to 300 degrees and bake it for another 50-60 minutes until the cake is done in the middle, tested when you insert a wooden toothpick. Let the cake cool for about an hour or two before slicing it with a sharp knife.

Scotch Whipped Topping

• Before serving the pumpkin, make the whipped cream in a mixing bowl by combining the cream, alcohol, sugar and spices and whipping aggressively for about 5 minutes until soft peaks form.