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Magic Pumpkin Buckle

Meet the Cook: Probably my family's favorite pumpkin dessert, this is something I've been making since our two daughters were small. the crust mixture, which is actually poured in first, rises to the top during baking to form a rich topping. You won't get a soggy bottom crust as you do with a pie. —Darlene Brenden, Salem, Oregon
  • Total Time
    Prep: 15 min. Bake: 55 min.
  • Makes
    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 whole milk
  • 1 teaspoon vanilla extract
  • FILLING:
  • 3 cups canned pumpkin
  • 1 cup evaporated milk
  • 2 large eggs, room temperature
  • 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.

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Reviews

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Average Rating:
  • sgronholz
    Jan 15, 2020

    I've been making this recipe for years! It's a family favorite and great way to use my homegrown pie pumpkins!

  • 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.

  • cinnamongirl319
    Jun 18, 2013

    No comment left

  • 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!!