Ingredients for 9 servings:
1. 1 3/4 cups whole wheat pastry flour
2. 2 1/2 teaspoons ground cinnamon
3. 2 1/2 teaspoons ground ginger
4. 3/4 teaspoon ground nutmeg
5. 2 teaspoons baking powder
6. 1/2 teaspoon baking soda
7. 1/4 teaspoon salt
8. 1/3 cup crystallized ginger, chopped
9. 2 eggs, large
10. 1 egg white, large
11. 1/2 cup light olive oil
12. 1/2 cup molasses
13. 1/3 cup brown sugar, firmly packed
14. 1 cup canned pumpkin

Directions:
1. Preheat oven to 350 degrees.
2. Lightly grease a 9 x 9 inch baking pan.
3. In a large mixing bowl, whisk together whole wheat pastry flour, ground cinnamon, ground ginger, ground nutmeg, baking powder, baking soda, and salt; mix in chopped crystallized ginger.
4. In a medium mixing bowl, whisk together eggs, egg white, light olive oil, molasses, brown sugar, and canned pumpkin.
5. Add wet ingredients to dry, and mix until just combined; then spoon batter into prepared baking pan.
6. Bake gingerbread for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
7. Transfer to a wire rack to cool completely. Cover, and refrigerate for 2 to 3 days before serving (for a more flavorful and moist gingerbread).

Enjoy your meal!