Pumpkin Gingerbread With Caramel Sauce

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 9
• 2 1/4 cups flour
• 1/2 cup sugar
• 2/3 cup butter
• 3/4 cup coarsely chopped pecans
• 1 teaspoon baking soda
• 1 1/2 teaspoons ginger
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon clove
• 3/4 cup buttermilk
• 1/2 cup light molasses
• 1/2 cup pumpkin puree (canned ok)
• 1 egg
• 1/2 cup butter
• 1 1/4 cups light brown sugar
• 2 tablespoons light corn syrup
• 1/2 cup whipping cream
• vanilla ice cream (optional)
• toasted chopped pecans (optional)

Recipe

• 1 preheat oven to 350f.
• 2 mix together flour and sugar.
• 3 use a pastry blender to mix in butter until mixture resembles fine crumbs.
• 4 in a 9-inch square baking pan, place 1 3/4 cups of the mixture and press evenly along the bottom to form a crust.
• 5 add pecans, baking soda, ginger, cinnamon, salt, and cloves to crumb mixture and stir well.
• 6 mix in buttermilk, molasses, pumpkin and egg.
• 7 pour batter on top of crust in the baking pan.
• 8 bake at 350f for 40-50 minutes or until you can insert a toothpick in the center and it is clean when you remove it.
• 9 to prepare sauce, melt the butter in a saucepan and stir in the brown sugar and corn syrup.
• 10 stirring constantly, bring mixture to a boil, and cook for 1 minute or until sugar dissolves.
• 11 gradually add whipping cream and return to a boil.
• 12 remove from heat.
• 13 to serve, spoon warm sauce over warm gingerbread.
• 14 if desired, place ice cream on top of gingerbread, spoon sauce over ice cream, and sprinkle with nuts.