Magic Pumpkin Buckle

Name: Magic Pumpkin Buckle
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 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 milk; 1 teaspoon vanilla extract; FILLING:; 3 cups canned pumpkin; 1 cup evaporated milk; 2 Eggland's Best 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

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

Ingredients

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
FILLING:
3 cups canned pumpkin
1 cup evaporated milk
2 Eggland's Best 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, 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.

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

Reviews

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Average Rating:

JanKnit1

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

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 :-)
mrini31

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

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

Jul 2, 2012

Delicious and easy, what more could you want!
cookingkeri

Jan 26, 2012

Absolutely Awesome, if you love pumpkin or Pumpkin pie, this is a really close second.
Brenda625

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

Dec 9, 2010

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

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

Oct 2, 2010

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