Pumpkin Gingerbread Recipe


Main Ingredient


For ginger bread
 Packed light brown sugar/1/4 cup brown sugar plus 1 teaspoon sweet 'n low brown1⁄2 Cup (8 tbs)
 Sugar/1 tablespoon sugar plus 1 1/2 packets sweet 'n low2 Tablespoon
 Liquid butter buds/1/4 cup promise ultra fat-free margarine1⁄4 Cup (4 tbs)
 Orange1⁄2 , peel grated
 Egg beaters3
 Solid pack pumpkin1 Can (10 oz)
 Water1⁄4 Cup (4 tbs)
 Light corn syrup1⁄4 Cup (4 tbs)
 Molasses2 Tablespoon
 Cake flour1 1⁄4 Cup (20 tbs)
 Baking powder1⁄2 Teaspoon
 Baking soda1 Teaspoon
 Cinnamon1⁄2 Teaspoon
 Ginger1⁄2 Teaspoon
 Nutmeg1⁄4 Teaspoon
 Ground cloves1⁄4 Teaspoon
 Lite salt1⁄4 Teaspoon
For vanilla sauce
 Skim milk3 Cup (48 tbs)
 Egg beaters2
 Sugar/1/2 cup sugar plus 6 packets sweet 'n lo1 Cup (16 tbs)
 Vanilla2 Teaspoon
 Nutmeg1 Dash
 Flour/2 teaspoon cornstarch3 Tablespoon
 Liquid butter buds2 Teaspoon


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.