*  Exported from  MasterCook  *

                  Pumpkin Gingerbread With Caramel Sauce

Recipe By     : Southern Living, Oct 1993
Serving Size  : 12   Preparation Time :0:00
Categories    : Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/4   c            All purpose flour
     1/2   c            Sugar
     2/3   c            Butter
     3/4   c            Pecans -- chopped
     3/4   c            Buttermilk
     1/2   c            Canned pumpkin
     1/2   c            Molasses
   1       lg           Egg
   1 1/2   ts           Ground ginger
   1       t            Baking soda
     1/2   ts           Ground cinnamon
     1/4   ts           Salt
     1/4   ts           Ground cloves
                        Ice Cream
                        Caramel Sauce:
     1/2   c            Butter
   1 1/4   c            Brown sugar -- firmly packed
   2       tb           Light corn syrup
     1/2   c            Whipping cream

  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" 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°F 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, sitrrig constantly,
  1 minute or until sugar dissolves. Gradually add whipping cream;
  return mixture to a boil. Remove from heat.

  Yield: 2 Cups
  

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