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Pumpkin Gingerbread

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Member since 2006

Serves | Prep Time | Cook Time


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
Ice Cream

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.

Pairs Well With


Oh wow this one sounds really good. Now I have so many great ideas for Pumpkins, super!

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