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Pumpkin Gingerbread With Caramel Sauce

Pumpkin Gingerbread With Caramel Sauce — a community recipe on Potlikkr.

Ingredients

• 2.25 cup Flour
• 0.5 cup Sugar
• 0.6667 cup Margarine
• 0.75 cup Pecans

+ 13 more ingredients — sign up free to see them all.

Method (preview)

1. 1

   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.

2. 2

   Southern Living, October, 1993.