Pumpkin Gingerbread with Caramel Sauce Recipe

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Recipe Category: Dessert

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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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