Last weekend I posted a picture of Pumpkin Gingerbread with Caramel Sauce on Facebook. It was still warm out of the oven when I shared and received of requests for the recipe. It says “FALL!” This coming week, I hope to post pictures from INDIA, so be sure you’re following the Come Have a Peace Facebook page where I’ll share. Read on to the end of this post to hear about what we’ll be doing!
(In case you wonder if this was on my nightstand … as if I was eating this in bed …
maybe I was …)
Pumpkin Gingerbread w/Caramel Sauce
- 2 1/4 c. flour
- 1/2 c. sugar
- 2/3 c. butter
- 3/4 c. chopped pecans or walnuts (OPTIONAL)
- 1 c. milk, INCLUDING 1 T. of vinegar (I use Apple Cider Vinegar)
- 1/2 c. pumpkin puree (Not pumpkin pie mix)
- 1/2 c. molasses
- 1 egg
- 1/2 t. ginger
- 1 5. baking soda
- 1/2 t. cinnamon
- 1/4 t. salt
- 1/4 t. ground cloves
Combine the flour & sugar and cut in the butter, using a pastry blender or 2 knives, until the butter looks like pea sized clumps. Stir in the nuts, if you choose. Press 1 1/4 c. of this mixture into the bottom of an ungreased 9 inch pie pan or square pan.
Combine the remaining white mixture, milk, and next 8 ingredients and blend it well. Pour the batter over the crumb base and bake it at 350 degrees for 40 minutes. You can also make this in about 4 small ones (about 4 inches across), baking them for about 25 minutes. Test with a toothpick until it comes out clean. Cool it on a rack while you make the yummy caramel sauce. (12 servings)
For the caramel sauce:
Melt 1/2 c. butter on low. Add in 1 1/4 c. brown sugar and 2 T. light corn syrup to the melted butter, bring it to a boil, and cook, stirring constantly for about 1 minute until the sugar dissolves. Slowly add 1/2 c. whipping cream and return the sauce to a boil, stirring. Remove it from the heat. (Makes 2 cups)
