Ingredients:

Gingerbread:

2 1/4 c 1/2 c 2/3 3/4 3/4 c 1/2 c 1/2 c 1 1 1/2 T 1 T 1/2 T 1/4 T 1/4 T

all-purpose flour sugar margarine or butter pecans, chopped buttermilk pumpkin -- canned molasses large egg 1ground ginger baking soda ground cinnamon salt ground cloves

Caramel Sauce:

1/2 c 1 1/4 c 2 T 1/2 c

butter or margarine brown sugar, firmly packed light corn syrup whipping cream

Ice cream

Procedure:

1. Preheat oven to 350° F.
2. Combine flour and sugar; cut in butter with a pastry blender until mixture is crumbly.
3. Stir in pecans.
4. Press 1 1/4 cups mixture into bottom of an un-greased 9-inch square pan; set aside.
5. Combine remaining crumb mixture, buttermilk, and next 8 ingredients; beat at low speed with an electric mixer until blended.
6. Pour over crumb mixture, and bake for 40 minutes or until a wooden pick inserted in center comes out clean.
7. Cool in pan on a wire rack.
8. Cut into squares and serve with Caramel Sauce & ice cream.

1. Melt butter in a small heavy saucepan over low heat.
2. Add brown sugar and corn syrup.
3. Bring to a boil and cook, stirring constantly, for 1 minute or until the sugar dissolves.
4. Gradually add whipping cream.
5. Return mixture to a boil.
6. Remove from heat.
   Yield: 2 cups