0/5
(0 Votes)
Ingredients
- FILLING:
- 1/2 1/2
- cup butter, melted
- 1 1
- cup all-purpose flour
- 1 1
- cup sugar
- 4 4
- teaspoons baking powder
- 1/2 1/2
- teaspoon salt
- 1 1
- cup milk
- 1 1
- teaspoon vanilla extract
- 3 3
- cups canned pumpkin
- 1 1
- cup evaporated milk
- 2 2
- eggs
- 1 1
- cup sugar
- 1/2 1/2
- cup packed brown sugar
- 1 1
- tablespoon all-purpose flour
- 1 1
- teaspoon ground cinnamon
- 1/2 1/2
- teaspoon salt
- 1/4 1/4
- teaspoon each ground ginger, cloves and nutmeg
- TOPPING:
- 1 1
- tablespoon butter
- 2 2
- tablespoons sugar
Preparation
Step 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.
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.