- 12
Ingredients
- Caramel Sauce:
- 2 1/2 c. flour
- 1/2 c. sugar
- 2/3 c. butter
- 3/4 c. chopped pecans
- 3/4 c. buttermilk
- 1/2 c. canned pumpkin
- 1/2 c. molasses
- 1 large egg
- 1 1/2 tsp. ground ginger
- 1 tsp. baking soda
- 1/2 tsp. ground cinnamon
- 1/4 tsp. salt
- 1/4 tsp. ground cloves
- 1/2 c. butter
- 1 1/4 c. firmly packed brown sugar
- 2 Tb. light corn syrup
- 1/2 c. whipping cream
- Vanilla ice cream
Preparation
Step 1
Combine flour and sugar; cut in butter with a pastry blender until mixture is crumbly. Stir in pecans. Press 1 1/4 c. 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, and bake at 350 degrees 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 ice cream.
For 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.