1 cup margarine
1/4 cup brown sugar
1 3/4 cups pumpkin puree
1 1/2 cups water
1 egg
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups all-purpose flour
1/3 cup margarine, melted
1 teaspoon orange extract
Preheat oven to 350 degrees F (175 degrees C). Grease 2 9x6 inch pan pans.
In a large bowl, cream together margarine, brown sugar, pumpkin mix, water, egg, baking powder, baking soda, cinnamon, salt and pumpkin flour. Beat in the flour mixture alternately with the margarine mixture. Pour batter into prepared pans.
Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted in center of each pan comes out clean. Cool in pan on wire rack. Allow to cool completely before filling with whipped cream.
While the pancakes are baking, combine the orange extract and orange juice in small bowl. Stir gently until thickened. Fill each pan with 1/4 cup of this syrup and spread half of the batter on top of the prepared pancakes. Return another quarter of egg and beat into the syrup. Pour 1/2 teaspoon of orange syrup over each pancake and top with remaining whipped cream and 1/2 teaspoon orange syrup.
To make the Apple Cream and Whipped Cream Sauce: Melt margarine and sugar in large pot over medium heat. Fry pumpkin just until cooked through, then stir into cream. Stir in ground nutmeg and cinnamon. Bring to a boil, stirring constantly, then reduce heat to medium-low and simmer, stirring constantly, for five minutes.