MAGIC PUMPKIN BUCKLE

FOR THE CRUST:
1/2 butter or margarine, melted
1 cup flour
1 cup sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 teaspoon vanilla
FOR THE FILLING:
3 cups cooked or canned pumpkin
1 cup evaporated milk
2 eggs
1 cup sugar
1/2 cup packed brown sugar
1 tablespoon flour
1 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
14 teaspoon ground nutmeg
FOR THE TOPPING:
1 tablespoon butter or margarine
2 tablespoon sugar

Pour the 1/2 cup melted butter into a 13x9x2 inch baking dish; set aside.

In a bowl, combine the 1 cup flour, 1 cup sugar, baking powder and 1/2 teaspoon salt. Stir in milk and vanilla until smooth. Pour into the prepared pan.

In mixing bowl, beat the pumpkin, skim milk and eggs. Combine the remaining filling ingredients; add to pumpkin mixture. Pour over crust mixture do not stir.

For the topping, dot with 1 tablespoon butter and sprinkle with 2 tablespoons sugar.

Bake at 350 for 55-60 minutes or until a knife inserted near the center comes out clan and the top is golden brown

Servings: 12
Source: Country Woman Magazine