Thursday, November 19, 2009

Magic Pumpkin Buckle


1/2 cup butter, melted

1 cup flour

1 cup sugar

4 tsp baking powder

1/2 tsp salt

1 cup milk

1 tsp vanilla


3 cups cooked or canned pumpkin

1 cup evaporated milk

2 eggs

1 cup sugar

1/2 cup packed brown sugar

1 tbsp flour

1 tsp ground cinnamon

1/2 tsp salt

1/4 tsp ground ginger

1/4 tsp cloves

1.4 tsp nutmeg


1 tbsp butter

2 tbsp sugar


Pour the butter into a 13 x 9 inch baking dish. Set aside. In a large bowl, combine the flour, sugar, baking powder, and salt. Stir in the milk and vanilla until smooth. Pour into the prepared pan. In a large bowl, beat the pumpkin, milk, and the eggs. Combine the remaining filling ingredients. Add to the pumpkin mixture. Pour over the crust mixture. Do Not Stir. Dot with the butter. Sprinkle with the sugar. Bake at 350 F for 55-60 minutes or until a knife inserted near the center comes out clean and the top is golden brown.

Makes: 12 servings

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