Directions:
- In a large bowl, combine the first seven ingredients. Cut in butter until mixture resembles fine crumbs. Combine the egg, buttermilk, pumpkin and molasses; stir into crumb mixture just until moistened. Stir in chopped pecans.
- Pour into a greased 9-in. square baking pan. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean.
- For sauce, melt butter in a small saucepan. Stir in the brown sugar and corn syrup; bring to a boil. Reduce heat to medium; cook until sugar is dissolved, about 1 minute. Stir in cream. Return to a boil; remove from the heat. Serve with warm gingerbread. Top with pecan halves if desired. Yield: 9 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 937.39 Kcal (3925 kJ) | ||
| Calories from fat | 380.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 42.27g | 65% | |
|---|---|---|---|
| Cholesterol | 93.76mg | 31% | |
| Sodium | 256.77mg | 11% | |
| Potassium | 443.51mg | 9% | |
| Total Carbs | 126.03g | 42% | |
| Sugars | 26.91g | 108% | |
| Dietary Fiber | 2.27g | 9% | |
| Protein | 11.99g | 24% | |
| Vitamin C | 0.8mg | 1% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 1.8mg | 10% | |
| Calcium | 103.8mg | 10% | |
| Amount Per 100 g | |||
| Calories | 301.9 Kcal (1264 kJ) | ||
| Calories from fat | 122.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.61g | 65% | |
|---|---|---|---|
| Cholesterol | 30.2mg | 31% | |
| Sodium | 82.7mg | 11% | |
| Potassium | 142.84mg | 9% | |
| Total Carbs | 40.59g | 42% | |
| Sugars | 8.67g | 108% | |
| Dietary Fiber | 0.73g | 9% | |
| Protein | 3.86g | 24% | |
| Vitamin C | 0.3mg | 1% | |
| Vitamin A | 0.1mg | 14% | |
| Iron | 0.6mg | 10% | |
| Calcium | 33.4mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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