Brownies: No Chocolate

Although these brownies, made with pumpkin puree and cream cheese, taste delicious unadorned and at room temperature, they taste even better when served warm with scoops of vanilla ice cream and a drizzle of hot caramel sauce.

PRINCE ALBERT PUMPKIN BROWNIES

1/2 cup butter, softened 1 cup light-brown sugar, packed 1 large egg 1 large egg yolk 1 1/2 teaspoons vanilla 1 cup flour 1 teaspoon baking powder 1/4 teaspoon salt 3/4 teaspoon ground cinnamon 3/8 teaspoon ground ginger 1/8 teaspoon ground cloves 3/4 cup cooked pumpkin puree 1/2 cup coarsely chopped pecans 1/4 cup cream cheese, at room temperature 2 tablespoons granulated sugar 1 quart vanilla ice cream Caramel Sauce

Cream butter on medium-high speed several seconds. Gradually add brown sugar, beating until sugar is completely incorporated, about 2 minutes. Add whole egg, egg yolk and 1 teaspoon vanilla and beat just to blend. Lower speed to slow and beat in flour, baking powder, salt, cinnamon, ginger and cloves. Beat in pumpkin puree and pecans. Spread batter evenly in buttered and floured 8-inch-square baking pan.

Combine cream cheese, granulated sugar and remaining 1/2 teaspoon vanilla in small mixing bowl and whisk until smooth. Drop heaping teaspoons of mixture over batter in pan. Gently swirl cream-cheese mixture into batter with table knife to give marbled appearance.

Bake brownies at 350 degrees on center shelf until wood pick inserted in center comes out clean and top of batter is firm, about 35 minutes. Cut into 9 squares and arrange on individual dessert plates. Place 1 scoop ice cream beside each. Heat Caramel Sauce and drizzle over brownies and ice cream. Makes 9 servings.

Note: If not using immediately, cool completely, cover with foil and leave at room temperature. Brownies can be made 1 day ahead. When ready to serve, reheat brownies, covered with foil, at 350 degrees until hot, about 15 minutes.

Caramel Sauce

1 (3-ounce) package cream cheese, room temperature 1/3 cup whipping cream 1 cup sugar 1/3 cup water

Combine cream cheese and whipping cream in mixing bowl and whisk until smooth. Set aside.

Combine sugar and water in heavy saucepan over medium-high heat. Stir just to dissolve sugar, then let mixture cook, without stirring, until it caramelizes (300 degrees on candy thermometer), 8 to 10 minutes.

Remove pan from heat and pour in cream mixture (it will spatter). Whisk mixture over low heat just until smooth. Makes about 1 1/2 cups.

Note: Sauce can be covered and refrigerated 5 to 7 days. Reheat over very low heat, stirring often.