Print Options

Back to Magic Pumpkin Buckle >

Include these items:

Select reviews >

Taste of Home Logo

Magic Pumpkin Buckle

 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
12 ServingsPrep: 15 min. Bake: 55 min.

Ingredients

  • 1/2 cup butter, melted
  • 1 cup King Arthur Unbleached 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 King Arthur Unbleached 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 13-in. x 9-in. baking dish; set aside. In a large
  • bowl, combine the flour, sugar, baking powder and salt. Stir in milk

2 of 2

Magic Pumpkin Buckle (continued)

Directions (continued)

  • and vanilla until smooth. Pour into prepared pan.
  • 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.
  • 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.
Nutritional Facts: 1 serving (1 piece) equals 353 calories, 12 g fat (7 g saturated fat), 68 mg cholesterol, 462 mg sodium, 59 g carbohydrate, 1 g fiber, 5 g protein.