MAGIC PUMPKIN BUCKLE

Magic Pumpkin Buckle image

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

Provided by Taste of Home

Time 1h10m

Yield 12 servings.

Number Of Ingredients 20

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

Steps:

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 : Calories 353 calories, Fat 12g fat (7g saturated fat), Cholesterol 68mg cholesterol, Sodium 462mg sodium, Carbohydrate 59g carbohydrate (48g sugars, Fiber 1g fiber), Protein 5g protein.