Pumpkin Gingerbread with Caramel Sauce

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READY IN: 1hr 10mins
SERVES: 9-12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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