Pumpkin Buckle

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.