Today's Thanksgiving Twist is a new way of looking at pumpkin. Now, you may incite a riot if you don't serve Pumpkin Pie, but maybe you're going to someone's home for dinner, or a potluck of some sort; this is a terrific alternative. I like to cook it in a Bundt pan, but you can also use a 13" x 9" pan if that's easier.

By the way, before we give the recipe, here's another hint that you can use all year 'round. To really get the benefit of adding spices to your food, they need to be fresh. Unfortunately, the spices in most grocery stores are not fresh, and they're really expensive, too. You can get a better price on some things at Costco, but you need to purchase very large quantities to get the best deal, and they won't smell and taste fresh for very long. 

However, if you want to find really great spices at a very reasonable price, go to New Frontiers. They sell spices in bulk there, and you can get just what you need. You won't believe how much better your food tastes. And you'll spend less money, too. They also sell fresh herbs such as rosemary and basil, so you may want to take a look in their produce department, too. 

Pumpkin Gingerbread

(Adapted from Pillsbury Classic Cookbooks, but I'm not sure which one.)

GINGERGREAD

2 1/4 c. flour
1/2 c. sugar
2/3 c. butter
3/4 c. coarsely chopped pecans
2 tsp. baking soda
1Tbs. ginger
2 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. cloves
1 1/2 c. buttermilk
1 c. dark molasses
1 c. fresh or canned pumpkin
2 eggs 

CARAMEL SAUCE:

1/2 c. butter
1 1/4 c. packed brown sugar
2 tbsp. light corn syrup
1/2 c. whipping cream

Heat oven to 350 degrees. Grease and flour either a Bundt pan, or a 13" x 9" cake pan. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour and sugar. Using pastry blender or fork, cut in 2/3 cup butter until mixture resembles fine crumbs. Stir in pecans. Add remaining gingerbread ingredients; mix well. Pour evenly into prepared pan. Bake at 350 degrees for 40 to 50 minutes or until toothpick inserted in center comes out clean. 

To make the Caramel Sauce, melt 1/2 cup butter in medium saucepan; stir in brown sugar and corn syrup. Bring to a boil; cook until sugar dissolves, about 1 minute, stirring constantly. Stir in whipping cream; return to boil. Remove from heat. Serve sauce over warm gingerbread topped with whipped cream or a scoop of ice cream.

If desired, garnish with chopped pecans. 12 servings. 

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