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Pumpkin Gingerbread With Caramel Sauce

chef.jackson's picture
Ingredients
For gingerbread
  All-purpose flour 1⁄4 Cup (4 tbs)
  Granulated sugar 1⁄2 Cup (8 tbs)
  Chopped pecans 3⁄4 Cup (12 tbs)
  Ground ginger 1 1⁄2 Teaspoon
  Baking soda 1 Teaspoon
  Ground cinnamon 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Ground cloves 1⁄4 Teaspoon
  Buttermilk 3⁄4 Cup (12 tbs)
  Light molasses 1⁄2 Cup (8 tbs)
  Canned pumpkin 1⁄2 Cup (8 tbs) (Not Pumpkin Mix)
  Egg 1
For sauce
  Butter/Margarine 1⁄2 Cup (8 tbs)
  Packed brown sugar 1 1⁄4 Cup (20 tbs)
  Light corn syrup 2 Tablespoon
  Whipping cream 1⁄2 Cup (8 tbs)
Directions

MAKING
1) Preeat oven to 350°F.

MAKING
2) In large bowl, combine flour and granulated sugar and mix well.
3) With pastry blender or fork, cut in 2/3 cup butter until mixture resembles fine crumbs.
4) Add pecans.
5) In bottom of ungreased 9-inch square pan, press 1 1/4 crumbs mixture.
6) To remaining crumb mixture, add all remaining gingerbread ingredients and mix well.
7) In pan, pour evenly over crumb crust.
8) Bake 40 to 50 minutes or until toothpick inserted in center comes out clean.
9) In medium saucepan, melt 1/2 cup butter and add brown sugar and corn syrup.
10) Boil the syrup and cook for 1 minute.
11) Add whipping cream and again boil.
12) Remove from heat.

SERVING
13) Pour warm sauce over gingerbread, top with ice cream and chopped pecans, serve.

Recipe Summary

Difficulty Level: 
Medium
Channel: 
VeganLife
Course: 
Dessert
Method: 
Baked
Interest: 
Holiday, Gourmet
Restriction: 
Vegan, Vegetarian
Ingredient: 
Caramel
Preparation Time: 
70 Minutes
Cook Time: 
50 Minutes
Ready In: 
120 Minutes
Servings: 
10

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