Magic Pumpkin Buckle
"This recipe was given to me by my friend years back and I still make it quite often, my son who is not really a lover of pumpkin loves this!"
- Ready In:
- 1hr 20mins
- Ingredients:
- 20
- Serves:
-
8-10
ingredients
- 1⁄2 cup butter, melted
- 1 cup flour
- 1 cup sugar
- 4 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1 cup half-and-half or 1 cup milk
- 1 teaspoon vanilla
-
FILLING
- 3 cups cooked pumpkin
- 1 cup evaporated milk
- 2 eggs
- 1 cup sugar
- 1⁄2 cup packed brown sugar
- 1 tablespoon flour
- 1 teaspoon cinnamon
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ginger
- 1⁄4 teaspoon clove
- 1⁄4 teaspoon nutmeg
-
TOPPING
- 1 tablespoon butter
- 2 tablespoons sugar
directions
- Set oven to 350 degrees.
- Pour the melted butter into a 13 x 9-inch baking pan; set aside.
- In a bowl, combine the flour, sugar, baking powder and salt. Stir or whisk in the milk or half and half (if using) until smooth. Pour into dish containing the melted butter.
- In a small bowl, beat the pumpkin, evaporated milk and eggs. Combine remaining ingredients into the pumpkin mixture; mix to combine. Pour over crust mixture DO NOT STIR!.
- Dot with 1-2 Tbsp butter. Sprinkle with 2-3 Tbsp sugar.
- Bake for 55-60 minutes, or until top is brown, and a knife inserted near the middle comes out clean -- DELICIOUS!
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Reviews
-
This recipe has been a MUST in our home for years now. The "magic" is in the fact that the bottom rises to the top when it bakes, forming a rich, delicious topping. My kids think the name is odd and can never remember it, so I often call it Pumpkin Cobbler. In fact, just the other day my DS said, "Mommy - you haven't make that pumpkin cobbler stuff this year!" Better add it to my shopping list.....Thanks for posting - now I don't have to! : ) -
The flavor of this recipe is definitely 5 stars but I reduced it to 4 for the following reasons. 1. The instructions are difficult to read because they are all jumbled into one step. 2. No mention of the size pan. Unfortunately, I guessed wrong but by the time that I had everything in the pan it was too late - you can't move it to another pan. I will make this again but next time will use at least a 9 x 13 pan. As for the melted butter, I believe that you just put the batter on top of it and then the filling on top of the batter. (I have a cobbler recipe that is a lot like this one - it just uses the smaller pan)
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3 hours later finally had a cooked dessert that had wonderful flavor with a caramel like topping. Cooked at 325F in glass pan 7"x11".Used recipe 39562 for the evaporated milk sub. The instructions did not say what to do with the melted butter so I mixed with milk and vanilla then added combined wet with the dry for the base. After one hour cooking the top was beautiful golden but hardly cooked thru at all so covered in foil and 2 hours later finally looked done and suprisingly tasted great.
