Save on Pinterest

Magic Pumpkin Buckle

Meet the Cook: Probably my family's favorite pumpkin dessert, this is something I've been making since our two daughters were small. the crust mixture, which is actually poured in first, rises to the top during baking to form a rich topping. You won't get a soggy bottom crust as you do with a pie. —Darlene Brenden, Salem, Oregon
  • Total Time
    Prep: 15 min. Bake: 55 min.
  • Makes
    12 servings

Ingredients

  • 1/2 cup butter, melted
  • 1 cup all-purpose flour
  • 1 cup sugar
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup 2% milk
  • 1 teaspoon vanilla extract
  • FILLING:
  • 3 cups canned pumpkin
  • 1 cup evaporated milk
  • 2 large 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

Directions

  • Pour butter into a 13x9-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.
  • In a large bowl, beat the pumpkin, evaporated 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.
  • Bake at 350° for 55-60 minutes or until a knife inserted in the center comes out clean and the top is golden brown.
Nutrition Facts
1 piece: 353 calories, 12g fat (7g saturated fat), 68mg cholesterol, 462mg sodium, 59g carbohydrate (48g sugars, 1g fiber), 5g protein.

Recommended Video