Pumpkin Gingerbread with Caramel Sauce Recipe

Pumpkin Gingerbread With Caramel Sauce Recipe

Ingredients

Serving Size : 12

• 2 1/4 cups flour – all purpose
• 1/2 cup sugar
• 2/3 cup margarine – or butter
• 3/4 cup pecans – chopped
• 3/4 cup buttermilk
• 1/2 cup pumpkin – canned
• 1/2 cup molasses
• 1 lg egg
• 1 1/2 teaspoons ground ginger
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon ground cloves
• ice cream caramel sauce-
• 1/2 cup butter or margarine
• 1 1/4 cup brown sugar – firmly packed
• 2 tablespoon light corn syrup
• 1/2 cup whipping cream

Method

1. Combine flour and sugar; cut in butter with a pastry blender until mixture is crumbly.
2. Stir in pecans.
3. Press 1 1/4 cups mixture into bottom of an ungreased 9-inch square pan; set aside.
4. Combine remaining crumb mixture, buttermilk, and next 8 ingredients; beat at low speed with an electric mixer until blended.
5. Pour over crumb mixture, and bake at 350- for 40 minutes or until a wooden pick inserted in center comes out clean.
6. Cool in pan on a wire rack.
7. Cut into squares, and serve with Caramel Sauce AND commercial ice cream.
8. Caramel Sauce.
9. Melt butter in a small heavy saucepan over low heat; add brown sugar and corn syrup.
10. Bring to a boil; cook, stirring constantly, 1 minute or until sugar dissolves.
11. Gradually add whipping cream; return mixture to a boil.
12. Remove from heat.
13. Yield.
14. 2 cups.

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