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Pumpkin Gingerbread with Caramel Sauce

(4)

1 reviews

20 min prep time
1 hr 10 min total time
19 ingredients
12 servings

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Bake this delicious nutty gingerbread cake topped with ice cream and served with sauce – perfect holiday gift.

Ingredients

Gingerbread

2 1/4: cups all-purpose flour

1/2: cup granulated sugar

2/3: cup butter or margarine

3/4: cup coarsely chopped pecans

1 1/2: teaspoons ground ginger

1: teaspoon baking soda

1/2: teaspoon ground cinnamon

1/4: teaspoon salt

1/4: teaspoon ground cloves

3/4: cup buttermilk

1/2: cup light molasses

1/2: cup canned pumpkin (not pumpkin pie mix)

1: egg

Sauce

1/2: cup butter or margarine

1 1/4: cups packed brown sugar

2: tablespoons light corn syrup

1/2: cup whipping cream

Topping

: Ice cream, if desired

: Chopped pecans, if desired

Steps

1 Heat oven to 350°F. In large bowl, mix flour and granulated sugar. With pastry blender or fork, cut in 2/3 cup butter until mixture resembles fine crumbs. Stir in pecans. Press 1 1/4 cups crumb mixture in bottom of ungreased 9-inch square pan.
2 To remaining crumb mixture, add all remaining gingerbread ingredients; mix well. Pour evenly over crumb crust in pan.
3 Bake 40 to 50 minutes or until toothpick inserted in center comes out clean.
4 In medium saucepan, melt 1/2 cup butter. Stir in brown sugar and corn syrup. Heat to boiling. Cook about 1 minute, stirring constantly, until sugar dissolves. Stir in whipping cream; return to boiling. Remove from heat. Serve warm sauce over warm gingerbread. Top with ice cream; sprinkle with chopped pecans.

1 Heat oven to 350°F. In large bowl, mix flour and granulated sugar. With pastry blender or fork, cut in 2/3 cup butter until mixture resembles fine crumbs. Stir in pecans. Press 1 1/4 cups crumb mixture in bottom of ungreased 9-inch square pan.
2 To remaining crumb mixture, add all remaining gingerbread ingredients; mix well. Pour evenly over crumb crust in pan.
3 Bake 40 to 50 minutes or until toothpick inserted in center comes out clean.
4 In medium saucepan, melt 1/2 cup butter. Stir in brown sugar and corn syrup. Heat to boiling. Cook about 1 minute, stirring constantly, until sugar dissolves. Stir in whipping cream; return to boiling. Remove from heat. Serve warm sauce over warm gingerbread. Top with ice cream; sprinkle with chopped pecans.

Expert Tips

*To substitute for buttermilk, use 2 1/4 teaspoons vinegar or lemon juice plus milk to make 3/4 cup.

Get a head start on holiday gift giving with this extra-special buttery-crusted gingerbread and luscious caramel sauce, perfect for those gingerbread lovers on your list. Bake it in a decorative disposable pan with a lid, and pour the sauce into a pretty glass jar.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 520
Calories from Fat: 240

% Daily Value

Total Fat: 27g; 41%
Saturated Fat 14g 70% Trans Fat 1g
Cholesterol: 75mg; 26%
Sodium: 320mg; 13%
Total Carbohydrate: 65g; 22%
Dietary Fiber 2g 7% Sugars 41g
Protein: 5g

% Daily Value*:

Vitamin A: 45%; 45%
Vitamin C: 0%; 0%
Calcium: 10%; 10%
Iron: 15%; 15%

Exchanges:

1 Starch; 0 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

Pillsbury

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