Pumpkin Gingerbread with Caramel Sauce
| Yield: | 12 Servings |
| Categories: |
| 2 1/4 | c | Flour -- all purpose |
| 1/2 | c | Sugar |
| 2/3 | c | Margarine -- or butter |
| 3/4 | c | Pecans -- chopped |
| 3/4 | c | Buttermilk |
| 1/2 | c | Pumpkin -- canned |
| 1/2 | c | Molasses |
| 1 | lg | Egg |
| 1 1/2 | ts | Ground ginger |
| 1 | ts | Baking soda |
| 1/2 | ts | Ground cinnamon |
| 1/4 | ts | Salt |
| 1/4 | ts | Gound cloves |
| Ice Cream | ||
| CARAMEL SAUCE- | ||
| 1/2 | c | Butter -- or margarine |
| 1 1/4 | c | Brown sugar -- firmly |
| Packed | ||
| 2 | tb | Light corn syrup |
| 1/2 | c | Whipping cream |
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