Magic Pumpkin Buckle

 photo: tasteofhome.com

Probably my family's favorite pumpkin dessert, 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.

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 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

Instructions:

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.

Prep: 15 min. 
Bake: 55 min. 
Yield: 12 Servings


Source: http://www.tasteofhome.com/Recipes/Magic-Pumpkin-Buckle

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