LAYERED PUMPKIN GINGERBREAD WITH HOT CARAMEL SAUCE
Steps:
- 1. Preheat the oven to 350F. 2. In a large mixing bowl, combine the flour and sugar. Cut in the butter so the mixture resembles fine crumbs. Add the pecans and blend. Press 1 1/4 c of the mixture firmly into an ungreased 9x9 inch pan; set aside. 3. To the remaining crumbs, add the rest of the ingredients and mix well; pour evenly over the cookie base. Bake 40 minutes, or until the crust is firm and a tester comes out clean. 4. Meanwhile make the sauce: In a saucepan, melt the butter over medium-low heat. Add the brown sugar and corn syrup. Bring the mixture to a boil and cook until the sugar dissolves, stirring frequently, for about 5 minutes. Add the half-and-half, return to a boil, and remove from the heat. Stir in the vanilla. Serve the warm gingerbread, but into squares with the hot caramel sauce over the top.
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