Pumpkin Gingerbread

By devogirl

nutrition facts
Calories 394, Total Fat (g)21, Saturated Fat (g)9, Cholesterol (mg)61, Sodium (mg)370, Carbohydrate (g)49, Fiber (g)2, Protein (g)5,

autumn, holiday, dessert, winter

Ingredients

• Caramel Sauce:
• 2-1/4 cups all-purpose flour
• 1/2 cup sugar
• 2/3 cup butter
• 3/4 cup chopped pecans
• 3/4 cup buttermilk (or sour milk)*
• 1/2 cup molasses
• 1/2 cup canned pumpkin
• 1 egg
• 1-1/2 teaspoons ground ginger
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 1 recipe Caramel Sauce, recipe below (optional)
• Vanilla ice cream (optional)
• Chopped pecans (optional)
• 1/2 cup butter
• 1-1/4 cups packed brown sugar
• 2 tablespoons light-colored corn syrup
• 1/2 cup whipping cream
• Note: To make sour milk, place 2 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 3/4 cup total liquid; stir. Let the mixture stand for 5 minutes before using.

Preparation

Step 1

In a large bowl combine flour and sugar. Cut in butter until mixture resembles coarse crumbs. Stir in the 3/4 cup pecans. Press 1-1/4 cups of the crumb mixture into bottom of an ungreased 2-quart square baking dish.

To remaining crumb mixture, add buttermilk, molasses, pumpkin, egg, ginger, soda, cinnamon, cloves, and salt; mix well. Pour over crumb mixture in baking dish. Bake in a 350 degree F oven about 50 minutes or until center tests done.

Cool 30 minutes. Serve warm with Caramel Sauce, if desired. Top with ice cream and additional pecans, if desired. Makes 9 servings.