Magic Pumpkin Buckle
Meet the Cook: Probably my family's favorite pumpkin dessert, this is something I've been making since our two daughters - now 23 and 18 - were small. 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.
-Darlene Markel, Stayton, Oregon
SERVINGS
|
12
|
CATEGORY
|
Dessert
|
METHOD
|
Baked
|
PREP |
15 min. |
COOK
|
55 min.
|
TOTAL
|
70 min.
|
INGREDIENTS
- 1/2 cup butter or margarine, 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 cooked or 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 or margarine
- 2 tablespoons sugar
DIRECTIONS
Pour butter into a 13-in. x 9-in. baking dish; set aside. In a bowl, combine the flour, sugar, baking powder and salt. Stir in milk and vanilla until smooth. Pour into the prepared pan. In a mixing 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. 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.