Pumpkin Gingerbread Recipe
Ingredients
| Light brown sugar | 1/2 Cup (16 tbs) (Gingerbread:) | |
| Sugar | 2 Tablespoon (Gingerbread:) | |
| Butter | 1/4 Cup (16 tbs), grated (Gingerbread:) | |
| Egg Beaters | 3 (Gingerbread:) | |
| 1 can solid-pack pumpkin | ||
| Water | 1/4 Cup (16 tbs) (Gingerbread:) | |
| Light corn syrup | 1/4 Cup (16 tbs) (Gingerbread:) | |
| Molasses | 2 Tablespoon (Gingerbread:) | |
| Cake flour | 1 1/4 Cup (16 tbs) (Gingerbread:) | |
| Baking powder | 1/2 Teaspoon (Gingerbread:) | |
| Baking soda | 1 Teaspoon (Gingerbread:) | |
| Cinnamon | 1/2 Teaspoon (Gingerbread:) | |
| Ginger | 1/2 Teaspoon (Gingerbread:) | |
| Nutmeg | 1/4 Teaspoon (Gingerbread:) | |
| Ground cloves | 1/4 Teaspoon (Gingerbread:) | |
| Lite salt | 1/4 Teaspoon (Gingerbread:) | |
| Skim milk | 3 Cup (16 tbs) (Vanilla sauce:) | |
| Egg Beaters | 2 (Vanilla sauce:) | |
| Sugar | 1 Cup (16 tbs) (Vanilla sauce:) | |
| 2 tsp. vanilla dash of nutmeg | ||
| 3 Tbs. flour or 2 tsp. cornstarch | ||
| 2 tsp. liquid Butter Buds | ||
Directions
Place rack in center of oven.
Preheat oven to 350° F.
Spray a 9 1/2 x 13-inch baking dish with a non-fat cooking spray.
Use the mixer to cream sugars, liquid Butter Buds, and Egg Beaters until smooth.
Beat about 2 minutes.
Mix in pumpkin, water, orange peel, corn syrup, and molasses on medium speed until smooth.
Sift together flour, baking soda, baking powder, lite salt, cinnamon, ginger, nutmeg, and cloves.
Add gradually to the batter blending well with hand mixer.
Transfer batter to prepared pan.
Bake 30 minutes, or until toothpick inserted in center comes out clean.
Do not overbake.
Let cool on rack at least 15 minutes.
Serve with warm vanilla sauce.
Vanilla sauce: Boil milk and beat in sugar, flour, and Egg Beaters that have been mixed together.
Simmer until it thickens, stirring constantly.
Remove from heat and stir in vanilla and liquid Butter Buds.
Stir in a dash of nutmeg.
This makes 4 cups.
Preheat oven to 350° F.
Spray a 9 1/2 x 13-inch baking dish with a non-fat cooking spray.
Use the mixer to cream sugars, liquid Butter Buds, and Egg Beaters until smooth.
Beat about 2 minutes.
Mix in pumpkin, water, orange peel, corn syrup, and molasses on medium speed until smooth.
Sift together flour, baking soda, baking powder, lite salt, cinnamon, ginger, nutmeg, and cloves.
Add gradually to the batter blending well with hand mixer.
Transfer batter to prepared pan.
Bake 30 minutes, or until toothpick inserted in center comes out clean.
Do not overbake.
Let cool on rack at least 15 minutes.
Serve with warm vanilla sauce.
Vanilla sauce: Boil milk and beat in sugar, flour, and Egg Beaters that have been mixed together.
Simmer until it thickens, stirring constantly.
Remove from heat and stir in vanilla and liquid Butter Buds.
Stir in a dash of nutmeg.
This makes 4 cups.
Chef
