Magic Pumpkin Buckle Recipe

4.5 14 25
Magic Pumpkin Buckle Recipe
Magic Pumpkin Buckle Recipe photo by Taste of Home
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Magic Pumpkin Buckle Recipe

Read Reviews
4.5 14 25
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 55 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 55 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.
Originally published as Magic Pumpkin Buckle in Country Woman March/April 1999, p33

Nutritional Facts

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

  • 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
  1. 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.
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."

MY REVIEW
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
[email protected] 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."

MY REVIEW
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!"

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

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

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

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

MY REVIEW
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."

MY REVIEW
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!!"

MY REVIEW
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."

MY REVIEW
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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