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PUMPKIN GINGERBREAD WITH CARAMEL SAUCE

List of Ingredients




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



Recipe



Combine flour and sugar; cut in butter with a pastry blender until mixture is crumbly. Stir in pecans. Press 1 1/4 cups mixture into bottom of an ungreased 9-inch square pan; set aside. Combine remaining crumb mixture, buttermilk, and next 8 ingredients; beat at low speed with an electric mixer until blended. Pour over crumb mixture, and bake at 350~ for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack. Cut into squares, and serve with Caramel Sauce AND commercial ice cream.

Caramel Sauce. Melt butter in a small heavy saucepan over low heat; add brown sugar and corn syrup. Bring to a boil; cook, stirring constantly, 1 minute or until sugar dissolves. Gradually add whipping cream; return mixture to a boil. Remove from heat.

Yield. 2 cups.