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:
- 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.
- 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 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
