Pumpkin Buckle
Serves: 8 to 10
 
Ingredients
  • Filling:
  • 3 cups canned pumpkin (about 1 1⁄2 [15-ounce] cans)
  • 1 cup evaporated milk
  • 3⁄4 cup granulated sugar
  • 3⁄4 cup firmly packed light brown sugar
  • 2 large eggs, lightly beaten
  • 1 tablespoon all-purpose flour
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon maple extract
  • 1⁄2 teaspoon kosher salt
  • 1⁄2 teaspoon ground ginger
  • 1⁄2 teaspoon vanilla extract
  • Crust:
  • 1⁄2 cup unsalted butter
  • 1 cup granulated sugar
  • 1 cup all-purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon pumpkin pie spice
  • 1 cup whole milk
  • 1 teaspoon vanilla extract
  • 1 tablespoon unsalted butter, cubed
  • 2 tablespoons granulated sugar
Instructions
  1. Preheat oven to 350°. Lightly spray a deep 13x9-inch baking dish with cooking spray.
  2. For filling: In a large bowl, whisk together all ingredients until well combined, about 2 minutes.
  3. For crust: In prepared pan, place butter, and place in oven until butter is melted, 5 to 6 minutes.
  4. In a medium bowl, whisk together granulated sugar, flour, baking powder, and pie spice until combined. Add milk and vanilla, whisking until smooth, about 2 minutes. Pour mixture over melted butter in pan. (Do not stir.) Pour filling over crust mixture. (Do not stir.) Dot with butter cubes, and sprinkle with granulated sugar.
  5. Bake until a knife inserted in center comes out clean and top is golden brown, 55 minutes to 1 hour.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/pumpkin-buckle/