Preheat the oven to 375ºF/190ºC. Grease the sheet pan, then line with parchment paper. Sprinkle a little flour on the paper. Add the baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Stir to combine. If using egg replacer, follow the instructions to prepare. Mix together quickly. Pour the pumpkin mixture into the dry ingredients gradually. Mix enough to incorporate. Fold in the craisins. Place in the oven and bake for 10 minutes. Allow to cool on a wire cooling rack, sitting in the pan. Mix the cream cheese or Toffuti, powdered sugar, and topping together. Add the grated ginger root. Mix to combine. Grease the mold and sprinkle powdered sugar over the greased edges. Press the first quarter (or layer) into the mold. Spread the topping over it. Place another quarter over the first and spread the filling again. Keep molding until all the cake has been inserted into the mold.  Add decorations.

Summary:
Prepare the oven and pan. Sift the flour into a bowl. Beat the eggs in a separate bowl. Add the pureed pumpkin to the egg or egg replacer mixture. Pour the batter into the prepared pan. Remove from the oven. Prepare the filling/topping in another bowl as the cake cools. Mold the cake into a mold when cooled enough to handle. Cut the cake into quarters. Place the cake over a serving plate and carefully tap it out of the mold. Spread the remaining topping over the top of the molded cake. Serve. Finished.