INGREDIENTS:

2 1/4 c flour; all purpose
1/2 c sugar
2/3 c margarine; or butter
3/4 c pecans; chopped
3/4 c buttermilk
1/2 c pumpkin; canned
1/2 c molasses
1 lg egg
1 1/2 ts ground ginger
1 ts baking soda
1/2 ts ground cinnamon
1/4 ts salt
1/4 ts gound cloves
ice cream
caramel sauce-
1/2 c butter; or margarine
1 1/4 c brown sugar; firmly packed
2 tb light corn syrup
1/2 c whipping cream

DIRECTIONS:

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. Caramel Sauce. Melt butter in a small heavy saucepan
over low heat; add brown sugar and corn syrup. Bring to a boil; cook,
sitrrig constantly, 1 minute or until sugar dissolves. Gradually add
whipping cream; return mixture to a boil. Remove from heat

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