Magic Pumpkin Buckle


 photo: tasteofhome.com


Probably my family's favorite pumpkin dessert, the crust mixture, which is actually poured in first, rises to the top during baking to form a rich topping. So you don't get a soggy bottom crust like you do with a pie.

Ingredients:
  • 1/2 cup butter, melted
  • 1 cup all-purpose flour
  • 1 cup sugar
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1 teaspoon vanilla extract

FILLING:
  • 3 cups canned pumpkin
  • 1 cup evaporated milk
  • 2 eggs
  • 1 cup sugar
  • 1/2 cup packed brown sugar
  • 1 tablespoon all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon each ground ginger, cloves and nutmeg

TOPPING:
  • 1 tablespoon butter
  • 2 tablespoons sugar

Instructions:

  1. Pour butter into a 13-in. x 9-in. baking dish; set aside. In a large bowl, combine the flour, sugar, baking powder and salt. Stir in milk and vanilla until smooth. Pour into prepared pan.
  2. In a large bowl, beat the pumpkin, milk and eggs. Combine the remaining filling ingredients; add to pumpkin mixture. Pour over crust mixture (do not stir). Dot with butter and sprinkle with sugar.
  3. Bake at 350° for 55-60 minutes or until a knife inserted near the center comes out clean and the top is golden brown. Yield: 12 servings.

Prep: 15 min. 
Bake: 55 min. 
Yield: 12 Servings


Source: http://www.tasteofhome.com/Recipes/Magic-Pumpkin-Buckle