2 1/2 c. flour
1/2 c. sugar
2/3 c. butter
3/4 c. coarse chopped pecans
1 1/2 tsp. ginger
1 tsp. baking soda
1/4 tsp. each cinnamon, salt, and cloves
3/4 c. buttermilk
1/2 c. molasses
1/2 c. cooked pumpkin
1 egg

CARAMEL SAUCE:

1/2 c. butter
1 1/4 c. brown sugar
2 tbsp. corn syrup
1/2 c. whipping cream

Blend flour and sugar; cut in butter with pastry blender or fork to resemble fine crumbs. Stir in pecans. Press 1 1/4 cups crumb mix into bottom of ungreased 9 inch square pan. To the remaining mixture, add the rest of gingerbread ingredients, mixing well. Pour evenly over base. Bake at 350 degrees for 40 to 50 minutes until inserted toothpick comes out clean.

In medium saucepan, melt butter with brown sugar and corn syrup to dissolve sugar. Boil 1 minute. Stir in whipping cream. Serve over warm gingerbread topped with a scoop of ice cream. Garnish with chopped pecans.