Magic Pumpkin Buckle Recipe
Magic Pumpkin Buckle Recipe photo by Taste of Home
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Magic Pumpkin Buckle Recipe

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4.5 14 25
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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 Brenden, Salem, Oregon
TOTAL TIME: Prep: 15 min. Bake: 55 min.
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Bake: 55 min.
MAKES: 12 servings


  • 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
  • 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
  • 1 tablespoon butter
  • 2 tablespoons sugar

Nutritional Facts

1 piece: 353 calories, 12g fat (7g saturated fat), 68mg cholesterol, 462mg sodium, 59g carbohydrate (48g sugars, 1g fiber), 5g protein.


  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.
Originally published as Magic Pumpkin Buckle in Country Woman March/April 1999, p33

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JanKnit1 User ID: 8534543 256353
Reviewed Nov. 3, 2016

"My MIL rarely ever compliments me on my cooking or baking skills. But I halved this recipe and baked in an 8x8 dish. She said it was very good. But the real nod – she asked me to make the full-size version and bring it for Thanksgiving."

helen User ID: 8961261 256125
Reviewed Oct. 30, 2016

"Spectacular dessert...of all the times I've made this I use Splenda as the sweetener and it always comes out great. Favorite crowd pleaser in our kitchen. Whipping it up today :-)"

MY REVIEW User ID: 1283483 32579
Reviewed Oct. 17, 2013

"Not good!! Spices were overpowering and had an odd aftertaste. The same with the crust. It tasted like a biscuit not a dessert."

BBagins User ID: 6075631 71689
Reviewed Oct. 27, 2012

"I'm getting ready to make this AGAIN and thought I should review it here. My husband's favorite dessert was pumpkin pie, but now he asks for this! So good and easy - a family favorite now!"

jackie.baker User ID: 3555282 19970
Reviewed Jul. 2, 2012

"Delicious and easy, what more could you want!"

cookingkeri User ID: 6376661 25355
Reviewed Jan. 26, 2012

"Absolutely Awesome, if you love pumpkin or Pumpkin pie, this is a really close second."

Brenda625 User ID: 5811551 69525
Reviewed Oct. 30, 2011

"I wanted to try something different with pumpkin other than bread and pie. I was just surprised at the amount of sugar in it. I love sugar but a total of 2 cups plus 2 tbls. seemed excessive and a bit too sweet. I gave this 4 stars because it tasted good but really didn't taste any different than pumpkin pie. It wasn't as dense but almost custard like. I probably wouldn't make it again because if it tastes like pumpkin pie, then the pie would be easier to make."

momof2gees User ID: 5668188 69487
Reviewed Dec. 9, 2010

"My boss gave me this recipe last Thanksgiving and it was an instant hit! Everyone who tasted this LOVED it!!"

deboralbtn User ID: 231419 24105
Reviewed Nov. 3, 2010

"I've made this several times since seeing it. My family loves it and is already asking for it for this Thanksgiving."

l2bake User ID: 2030987 28782
Reviewed Oct. 2, 2010

"I love to bake and try new recipes, but my family was not happy with the results of this."

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