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Gingerbread: Pumpkin Gingerbread w/ Vanilla Sauce

Source of Recipe

Butter Busters


List of Ingredients

1/2 cup light brown sugar (or 1/4 c. brown sugar + 1tsp swt n low brown)
2 tablespoons sugar
1/4 cup liquid butter buds (or 4 Tbl. Promise Ultr fat free margarine)
2 teaspoons orange peel
3/4 cup egg beaters¨ 99% egg substitute
1 can pumpkin (16 oz)
1/4 cup water
1/4 cup light corn syrup
2 tablespoons molasses
1 1/4 cups flour or cake flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon, ginger, nutmeg and ground cloves


Recipe

Place rack in center oven. Preheat oven to 350ºF. Spray 9x13 baking dish with nonfat cooking spray. Use mixer to cream the sugars, liquid Butter Buds and egg beaters till smooth. Beat about 2 minutes. Mix i8n pumpkin, orange peel, water, corn syrup and molasses on medium speed til smooth. Sift together flour, soda, powder and spices. Add gradually to batter, blending well with hand mixer. Transfer to prepared pan. Bake at 30 minutes or til toothpick comes out clean. Do not overbake. Let cool on rack at least 15 minutes. Serve with warm vanilla sauce.

Vanilla Sauce: Boil 3 c. milk and beat in 1 c. sugar (or 1/2 c. sugar + 6 pkts swt n low), 3 Tbl. flour, and 1/2 c. Egg Beaters that have been mixed together. Simmer til thickens stirring constantly. Remove from heat and add 2 tsp vanilla and 2 tsp liquid Butter Buds. Stir in dash of nutmeg. Sauce yields 2 cups.