Pumpkin Gingerbread with Carmel SauceCharlotte’s Kitchen

Pumpkin Gingerbread with Carmel Sauce

Here’s a tasty and probably not good for dieters desert.

INGREDIENTS

2 1/4 cups all purpose flour

1/2 cup sugar

2/3 cup butter (or margarine)

3/4 cup chopped pecans

3/4 cup buttermilk

1/2 cup canned pumpkin

1/2 cup molasses

1 lg egg

1 1/2 teaspoons Watkins ground ginger

1 teaspoon baking soda

1/2 teaspoon Watkins cinnamon

1/4 teaspoon salt

1/4 teaspoon Watkins cloves

French Vanilla Ice Cream

CARAMEL SAUCE

1/2 cup Butter (or margarine)

1 1/4 cups firmly packed brown sugar

2 tablespoons light corn syrup

1/2 cup whipping cream

DIRECTIONS

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 topped with ice cream and Caramel Sauce.

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.

SERVING

Cut gingerbread into squares

Serve topped with ice cream and Caramel Sauce.

Pumpkin Gingerbread with Carmel Sauce