INGREDIENTS
1/4 tsp
Ginger, ground
2 15 ounce cans
Pumpkin puree
2
Eggs
1 cup
Evaporated milk
1
Caramel sauce
1 tbsp
Baking powder
1 cup
Brown sugar
1 tsp
Cinnamon
1/4 tsp
Cloves, ground
19 tbsp
Flour
1/4 tsp
Nutmeg, ground
1/2 tsp
Salt
1 3/4 cups
Sugar
1 tsp
Vanilla
1
Vanilla ice cream optional topping
1 cup
Pecans
3/4 cup
Butter
1 cup
Milk