Pumpkin Gingerbread

Ingredients

• 2 14 c flour
• 12 c sugar
• 23 c margarine
• 34 c pecans
• 34 c buttermilk
• 12 c canned pumpkin
• 12 c molasses
• 1 large egg
• 1 12 tsp ginger
• 1 tsp baking soda
• 12 tsp cinnamon
• 14 tsp salt
• 14 tsp ground cloves

Directions

1. Combine flour and sugar cut in margarine with pastry blender until mixture is crumbly
2. Stir in pecans
3. Press 1 14 cups mixture into bottom of ungreased 9-inch square pan set aside Combine remaining crumb mixture buttermilk and next 8 ingredients beat at low speed with electric mixer until blended Pour over crumb mixture and bake at 350 for 40 minutes or until a wooden toothpick inserted in center comes out clean