Preheat oven to 350°F. Mix flour, baking powder, baking soda, ginger, cinnamon and nutmeg in large bowl. Set aside.
Cook pumpkin cutting in half. Remove seeds, oil and cook 30 minutes till soft.
Beat pumpkin, brown sugar, molasses and butter in large bowl with electric mixer on medium speed until well blended. Add eggs; mix well.
Add flour mixture alternately with water, beating on low speed after each addition just until blended. Pour into greased 12-cup Bundt pan
Bake 45 to 50 minutes or until toothpick inserted into center comes out clean. Cool in pan on wire rack 10 minutes. Invert cake onto wire rack to cool completely.