Thanks to my friend
Michele (and Pinterest) I’ve discovered Pumpkin Buckle. It is cross between
pumpkin pie and a cake. There is cakey gooey deliciousness on the top and
bottom, and pumpkin pie filling in the middle. I think I’ve found my new fall
favorite. Enjoy!
Ingredients:
• 1/2 cup butter, melted
• 1 cup brown rice flour
• 1 cup sugar
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1 teaspoon vanilla extract
FILLING:
• 3 cups canned pumpkin
• 1 cup evaporated milk
• 2 eggs
• 1 cup sugar
• 1/2 cup packed brown sugar
• 1 tablespoon brown rice flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon each ground ginger, cloves and nutmeg
TOPPING:
• 1 tablespoon butter
• 2 tablespoons sugar
Instructions:
1. Pour butter into a 13-in. x 9-in. baking dish; set
aside. In a large bowl, combine the flour, sugar, baking powder and salt. Stir
in milk and vanilla until smooth. Pour into prepared pan.
2. In a large bowl, beat the pumpkin, milk and eggs.
Combine the remaining filling ingredients; add to pumpkin mixture. Pour over
crust mixture (do not stir). Dot with butter and sprinkle with sugar.
Bake at 350° for 55-60
minutes or until a knife inserted near the center comes out clean and the top
is golden brown. Yield: 12 servings. Served best room temperature or cold.
