Pumpkin Gingerbread


Prep: 35 min.
Bake: 50 min.


Ingredients
2-1/4 cups all-purpose flour
1/2 cup sugar
2/3 cup butter
3/4 cup chopped pecans
3/4 cup buttermilk (or sour milk)*
1/2 cup molasses
1/2 cup canned pumpkin
1 egg
1-1/2 teaspoons ground ginger
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
1 recipe Caramel Sauce, recipe below (optional)
Vanilla ice cream (optional)
Chopped pecans (optional)
Directions
In a large bowl combine flour and sugar. Cut in butter until mixture resembles coarse crumbs. Stir in the 3/4 cup pecans. Press 1-1/4 cups of the crumb mixture into bottom of an ungreased 2-quart square baking dish. To remaining crumb mixture, add buttermilk, molasses, pumpkin, egg, ginger, soda, cinnamon, cloves, and salt; mix well. Pour over crumb mixture in baking dish. Bake in a 350 degree F oven about 50 minutes or until center tests done. Cool 30 minutes. Serve warm with Caramel Sauce, if desired. Top with ice cream and additional pecans, if desired. Makes 9 servings.

Caramel Sauce: In a saucepan, melt 1/2 cup butter; stir in 1-1/4 cups packed brown sugar and 2 tablespoons light-colored corn syrup. Cook and stir until boiling. Stir in 1/2 cup whipping cream; return to boiling. Serve warm.

*Note: To make sour milk, place 2 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 3/4 cup total liquid; stir. Let the mixture stand for 5 minutes before using.

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Leave room in your garden
for the Angels to Dance. DJ