Pumpkin spice lovers, rejoice! This heavenly Pumpkin Buckle is a great way to celebrate the arrival of autumn.
Pumpkin Buckle
Makes 8 to 10 servings
Ingredients
- Filling:
- 3 cups canned pumpkin (about 1½ cans)
- 1 cup evaporated milk
- 2 large eggs, lightly beaten
- ¾ cup granulated sugar
- ¾ cup firmly packed light brown sugar
- 1 teaspoon maple extract
- ½ teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- 1 teaspoon pumpkin pie spice
- ½ teaspoon kosher salt
- ½ teaspoon ground ginger
- Crust:
- ½ cup unsalted butter
- 1 cup all-purpose flour
- 1 cup plus 2 tablespoons granulated sugar, divided
- 4 teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter, cubed
Instructions
- Preheat oven to 350°. Lightly spray a deep 13x9-inch baking dish with cooking spray.
- For filling: In a large bowl, whisk together all ingredients until well combined, about 2 minutes.
- For crust: Place butter in a prepared dish, and bake until butter is melted, 5 to 6 minutes.
- In a medium bowl, whisk flour, 1 cup granulated sugar, baking powder, and pie spice until combined. Add whole milk and vanilla, whisking until smooth, about 2 minutes. Pour crust mixture over melted butter in dish, (do not stir). Pour pumpkin filling over crust mixture (do not stir), dot with butter cubes, and sprinkle with remaining 2 tablespoons granulated sugar.
- Bake until a knife inserted in center comes out clean and the top is golden brown, 55 to 60 minutes.
Notes
Kitchen Tip
Make sure to use canned pumpkin in this recipe and not pumpkin pie filling. They’re sold in the same section and look similar, but the pumpkin pie filling will have additional flavors and spices that would make the dish turn out much too sweet.
Make sure to use canned pumpkin in this recipe and not pumpkin pie filling. They’re sold in the same section and look similar, but the pumpkin pie filling will have additional flavors and spices that would make the dish turn out much too sweet.
I’ve made this once, when I saw Paula Deen demonstrating it in her kitchen. It’s really delicious especially when eaten when fresh. However, I’m not sure why the recipe omits what appears to be sweetened pecan halves baked over the top. Mine looked smooth, so I just zoomed in to the photo and sure enough – pecans.