PUMPKIN GINGERBREAD WITH CARAMEL SAUCE

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Pumpkin Gingerbread with Caramel Sauce image

Make and share this Pumpkin Gingerbread with Caramel Sauce recipe from Food.com.

Provided by PalatablePastime

Categories     Quick Breads

Time 1h10m

Yield 9-12 serving(s)

Number Of Ingredients 19

2 1/4 cups flour
1/2 cup sugar
2/3 cup butter
3/4 cup coarsely chopped pecans
1 teaspoon baking soda
1 1/2 teaspoons ginger
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon clove
3/4 cup buttermilk
1/2 cup light molasses
1/2 cup pumpkin puree (canned ok)
1 egg
1/2 cup butter
1 1/4 cups light brown sugar
2 tablespoons light corn syrup
1/2 cup whipping cream
vanilla ice cream (optional)
toasted chopped pecans (optional)

Steps:

  • Preheat oven to 350F.
  • Mix together flour and sugar.
  • Use a pastry blender to mix in butter until mixture resembles fine crumbs.
  • In a 9-inch square baking pan, place 1 3/4 cups of the mixture and press evenly along the bottom to form a crust.
  • Add pecans, baking soda, ginger, cinnamon, salt, and cloves to crumb mixture and stir well.
  • Mix in buttermilk, molasses, pumpkin and egg.
  • Pour batter on top of crust in the baking pan.
  • Bake at 350F for 40-50 minutes or until you can insert a toothpick in the center and it is clean when you remove it.
  • To prepare sauce, melt the butter in a saucepan and stir in the brown sugar and corn syrup.
  • Stirring constantly, bring mixture to a boil, and cook for 1 minute or until sugar dissolves.
  • Gradually add whipping cream and return to a boil.
  • Remove from heat.
  • To serve, spoon warm sauce over warm gingerbread.
  • If desired, place ice cream on top of gingerbread, spoon sauce over ice cream, and sprinkle with nuts.

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