Pumpkin Gingerbread

• 2 14 cups flour
• 12 cup sugar
• 23 cup butter
• 34 cup pecans, chopped
• 1 12 teaspoons ginger
• 1 teaspoon baking soda
• 12 teaspoon cinnamon
• 14 teaspoon salt
• 14 teaspoon clove
• 34 cup buttermilk
• 12 cup light molasses
• 12 cup canned pumpkin
• 1 egg

1. Heat oven to 350.
2. Coombine flour and sugar.
3. using pastry blender, cut in butter until mixture resembles fine crumbs.
4. Stir in pecans.
5. Press 1 1/4 cup of crumb mixture into bottom of ungreased 9" square pan.
6. To remaining mixture add ginger and rest of ingredients.
7. Pour evenly over base.
8. Bake for 40-50 minutes.

flour, sugar, butter, pecans, ginger, baking soda, cinnamon, salt, clove, buttermilk, light molasses, pumpkin, egg

Taken from www.food.com/recipe/pumpkin-gingerbread-240839 (may not work)