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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Pumpkin Gingerbread with Caramel Sauce Recipe

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This recipe for Pumpkin Gingerbread with Caramel Sauce is from THE BIG BLUE JAR , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/4 cups flour
1/2 cup sugar
2/3 cup butter
3/4 cup chopped pecans
1 1/2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. cinnamon
1 1/2 tsp. ginger
1/4 tsp. cloves
1/4 tsp. salt
3/4 cup buttermilk*
1/2 cup light molasses
1/2 cup mashed pumpkin
1 egg

Caramel Sauce
1/2 cup butter
1 1/4 cups packed brown sugar
2 tbsp. light corn syrup
1/2 cup whipping cream
Directions:
Directions:
In large bowl combine flour and sugar. Cut in butter until fine crumbs. Stir in chopped pecans. Press 1 1/4 cups of crumb mixture into bottom of ungreased 9-inch square pan. To remaining mixture add the ginger, baking soda, cinnamon, salt, cloves, buttermilk, molasses, pumpkin, and egg. Pour evenly over base and bake in 350º oven for 40-50 minutes. Toothpick will come out clean.
In medium saucepan, melt the 1/2 cup butter, stir in brown sugar and corn syrup. Bring to boil; cook until sugar dissolves, about 1 minute. Stir in whipping cream; return to boil. Remove from heat. Serve sauce over warm gingerbread topped with a scoop of ice cream, and garnish with chopped pecans is you'd like. Makes 12 Servings, 6 if your last name is Newton.
Personal Notes:
Personal Notes:
* To substitute for buttermilk, use 2 tsp. vinegar or lemon juice plus milk to measure 3/4 cup. Let stand for 5 minutes.

 

 

 

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