Magic Pumpkin Buckle

This is sure to become your 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. The bottom crust does not become soggy like with some pies.

Yield

12 servings

Crust Ingredients

1/2 cup butter or margarine, melted
1 cup all-purpose flour
1 cup granulated (white) sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 teaspoon vanilla extract

Filling Ingredients

3 cups cooked or canned pumpkin
1 cup evaporated milk
2 large eggs
1 cup granulated (white) sugar
1/2 cup dark 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 Ingredients

1 tablespoon butter or margarine
2 tablespoons granulated (white) sugar

Directions

Preheat oven to 350°F (177°C). Pour butter into a 13 x 9-inch 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 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 for 55 to 60 minutes or until a knife inserted near the center comes out clean and the top is golden brown.

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