2 1/4 cups Flour -- all purpose
1/2 cup Sugar
2/3 cup Margarine -- or butter
3/4 cup Pecans -- chopped
3/4 cup Buttermilk
1/2 cup Pumpkin -- canned
1/2 cup Molasses
1 lg Egg
1 1/2 teaspoons Ground ginger
1 teaspoon Baking soda
1/2 teaspoon Ground cinnamon
1/4 teaspoon Salt
1/4 teaspoon Gound cloves
Combine flour and sugar; cut in butter with a
pastry blender until mixture is crumbly.
Stir in pecans.
Press 1 1/4 cups mixture into bottom of an
ungreased 9-inch square pan; set aside.
Combine remaining crumb mixture, buttermilk,
and next 8 ingredients; beat at low speed with
an electric mixer until blended.
Pour over crumb mixture, and bake at 350 for 40 minutes or until a wooden pick inserted in center comes out clean.
Cool in pan on a wire rack.
Cut into squares, and serve with Caramel Sauce
AND commercial ice cream.