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Pumpkin Gingerbread with Rum Sauce

From the kitchen of Kathy Absher

Cut together with fork or pastry blender:
2 & 1/4 C flour
2/3 C butter
1/2 C sugar
Then add:
3/4 C chopped pecans
Press 1 & 1/4 C of this mixture into ungreased 9x9 inch pan
To remaining mixture add:
1 & 1/2 tsp ginger
1 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
1/4 tsp cloves
3/4 C buttermilk
1/2 C light molasses
1/2 C pumpkin
1 egg

Pour evenly over base and bake at 350 degrees for about 40 minutes

1/2 C butter
1/2 C sugar
1/2 C brown sugar
1/2 C heavy whipping cream
1 tsp vanilla
½ tsp rum flavoring (extract)
Cook until bubbly, stirring constantly

Cut gingerbread into squares.  Top each piece with a scoop of vanilla ice cream and then pour warm rum sauce over top.  Enjoy!
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