Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Pumpkin Gingerbread with Caramel Sauce Recipe
    Lost? Site Map

    Pumpkin Gingerbread with Caramel Sauce

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    20 mins

    50 mins

    Sue Lau's Note:

    Very old-fashioned and comforting. Serve with ice cream for that finishing touch.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    For the Gingerbread

    For the Sauce

    For Optional Garnish

    Directions:

    1. 1
      Preheat oven to 350F.
    2. 2
      Mix together flour and sugar.
    3. 3
      Use a pastry blender to mix in butter until mixture resembles fine crumbs.
    4. 4
      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.
    5. 5
      Add pecans, baking soda, ginger, cinnamon, salt, and cloves to crumb mixture and stir well.
    6. 6
      Mix in buttermilk, molasses, pumpkin and egg.
    7. 7
      Pour batter on top of crust in the baking pan.
    8. 8
      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.
    9. 9
      To prepare sauce, melt the butter in a saucepan and stir in the brown sugar and corn syrup.
    10. 10
      Stirring constantly, bring mixture to a boil, and cook for 1 minute or until sugar dissolves.
    11. 11
      Gradually add whipping cream and return to a boil.
    12. 12
      Remove from heat.
    13. 13
      To serve, spoon warm sauce over warm gingerbread.
    14. 14
      If desired, place ice cream on top of gingerbread, spoon sauce over ice cream, and sprinkle with nuts.

    Browse Our Top Quick Breads Recipes

    Ratings & Reviews:

    • on August 06, 2005

      55

      Oh this is SO good! It's definitely going into my Fall recipes cookbook! Thanks so much!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 24, 2004

      55

      I love this dessert. I hadn't realized that the recipe was posted and inadvertantly posted a duplicate that has now been removed. :oops: However, that gives me the opportunity to rate this incredible dessert. It is fall comfort food at its best. This cake is best served warm with the delicious sauce oozing over vanilla ice cream. I have hunters that visit each October and request this dessert.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Pumpkin Gingerbread with Caramel Sauce

    Serving Size: 1 (136 g)

    Servings Per Recipe: 9

    Amount Per Serving
    % Daily Value
    Calories 679.0
     
    Calories from Fat 327
    48%
    Total Fat 36.4 g
    56%
    Saturated Fat 19.0 g
    95%
    Cholesterol 105.7 mg
    35%
    Sodium 431.0 mg
    17%
    Total Carbohydrate 85.8 g
    28%
    Dietary Fiber 1.8 g
    7%
    Sugars 53.8 g
    215%
    Protein 6.0 g
    12%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites