Magic Pumpkin Buckle

A favorite and quick recipe we adopted in our house during the fall months. DO NOT forget the Cool Whip. Yummy

1/2 cup butter, melted

1 cup all-purpose flour

1 cup sugar

4 teaspoons baking powder

1/2 teaspoon salt

1 cup milk

1 teaspoon Spice Islands®, All Natural, No Corn Syrup Added, Pure Vanilla Extract

FILLING:

3 cups canned pumpkin

1 cup evaporated milk

2 eggs

1 cup sugar

1/2 cup packed brown sugar

1 tablespoon all-purpose 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

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.

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.