GINGERBREAD:

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

Heat oven to 350 degrees. Lightly spoon flour into a measuring cup and level off top. Combine flour and sugar in large bowl. Using a pastry blender or a fork, cut in butter until mixture resembles fine crumbs. Stir in pecans.

Press 1 1/4 cups of crumb mixture into the bottom of an ungreased 9- inch square pan. To the remainder of the crumb mixture blend in remaining ingredients. Pour evenly over crumb base.

Bake at 350 degrees for 40-50 minutes or until toothpick inserted in the center comes out clean. Top with sauce.

CARAMEL SAUCE:

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

In medium saucepan melt 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 a boil.

Remove from heat. Serve over warm gingerbread topped with a scoop of ice cream. Garnish with chopped pecans. Serves 12.