Pumpkin Gingerbread with Caramel Sauce

Gingerbread:
2 1/4 cups flour
1/2 cup sugar
2/3 cup butter
3/4 cup coarsely chopped pecans
1 1/2 tsp. ginger
1 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. salt
1/4. Tsp cloves
3/4 cup buttermilk
1/2 cup light molasses
1/2 cup pumpkin
1 egg

Caramel Sauce:
1/2 cup butter
1 1/4 cups firmly packed brown sugar
2 TB light corn syrup
1/2 cup whipping cream

Preheat oven to 350 degrees. In a large bowl combine the flour and sugar. Using a pastry cutter or fork cut in the butter until mixture resembles fine crumbs. Stir in pecans. Press 1 1/4 cups of crumb mixture into the bottom of ungreased 9 inch square pan. To remaining mixture add ginger, baking soda, cinnamon, salt, cloves, buttermilk, molasses, pumpkin and egg. Mix well. Pour evenly over base. Bake for 40-50 minutes or until toothpick inserted in comes out clean.

In medium saucepan melt butter,master in brown sugar and corn syrup. Bring to a boil, cook until sugar dissolves, about 1 minute.  Stirring constantly, stir in whipping cream and return to a boil. Remove from heat. Serve sauce over warm gingerbread topped with a scoop of ice cream. Garnish with chopped pecans if desired.

12 servings


Submitted by Juli