GINGERBREAD:

2 1/4 c. flour
1/2 c. sugar
2/3 c. butter
3/4 c. coarsely chopped pecans
1 tsp. baking soda
1 1/2 tsp. ginger
1/2 tsp. cinnamon
1/4 tsp. salt
1/4 tsp. cloves
3/4 c. buttermilk
1/2 c. light molasses
1/2 c. canned pumpkin
1 egg

Heat oven to 350 degrees. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour and sugar. Using pastry blender or fork, cut in 2/3 cup butter until mixture resembles fine crumbs. Stir in pecans. Press 1 1/4 cups of crumb mixture into bottom of ungreased 9 inch square pan. To remaining crumb mixture, add remaining gingerbread ingredients; mix well. Pour evenly over crust-lined pan. Bake at 350 degrees for 40 to 50 minutes or until toothpick inserted in center comes out clean.

CARAMEL SAUCE:

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

In medium saucepan, melt 1/2 cup butter; stir in brown sugar and corn syrup. Bring to a boil; cook until sugar dissolves, about 1 minute, stirring constantly. Stir in whipping cream; return to boil. Remove from heat. Serve sauce over warm gingerbread topped with a scoop of ice cream. Garnish with chopped pecans. 12 servings.