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: 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 via Recipes, Dinner Ideas, Healthy Recipes & Food Guide http://www.piarecipes.com/2013/06/magic-pumpkin-buckle.html

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