Buckle Up - It's Better Than Pumpkin Pie

My mother made her own recipe binder from supplies gathered in my parents’ first printing office. I occasionally steep a pot of tea, curl up with her old binder, and reminisce. Not long ago, as I perused the binder, a little scrap of paper fell to the floor. The recipe for Magic Pumpkin Buckle was scribbled on the note. 

I began researching dessert buckles. Apparently, a buckle is, traditionally, a simple, streusel-topped cake with fruit, often berries, sprinkled throughout. After making this pumpkin buckle, a few times, I believe it is called a buckle because the biscuit portion of the dessert buckles up as it cooks, rising through the pumpkin mixture, creating a topping reminiscent of the way the earth’s surface formed. The first time I made this recipe, I panicked. It looked as if it was going to overflow. This is why the nine-by-thirteen-inch pan needs to be at least two inches deep.

I dared to serve my mom’s Magic Pumpkin Buckle at a little pre-Christmas gathering. Both my brother and my son-in-law proclaimed it to be better than pumpkin pie. This dessert serves 12 people easily, and leftovers freeze.

The original recipe actually called for more sugar. We like it this way. I encourage you to try this recipe and leave a comment. Once this dish goes in the oven, you will have an hour of excitement! Buckle up.

Magic Pumpkin Buckle

Preheat oven to 350°F

Step One:

Pour ½ cup of melted butter into a 13”x 9”x 2” baking dish.

Step Two:

In a mixing bowl, combine the following ingredients and pour into the prepared pan.

1 cup all-purpose flour

¾ of a cup of sugar

4 teaspoons of baking powder

½ teaspoon of salt

1 cup of milk

1 teaspoon of vanilla

Step Three:

In a kitchen machine, beat the following ingredients and pour the mixture over the base.

3 cups cooked or canned pumpkin

1 cup of evaporated milk

2 eggs

¾ of a cup of sugar

½ cup of brown sugar

1 tablespoon of flour

1 teaspoon of cinnamon

½ a teaspoon of salt

¼ teaspoon each of ground ginger, cloves, and nutmeg

Step Four: 

The plate above contains measured butter and sugar.

Dot the top with 1 tablespoon of butter, cut into pieces

Sprinkle 2 tablespoons of sugar over the surface

Bake for 55 to 60 minutes in a preheated oven.

Bake until a knife inserted near the centre comes out clean and the top is golden brown.

Serves 12 


Comments (6)

  • Nicole K March 23, 2019 at 05:18 pm

    Well, this is my new favourite recipe!!! It is so fun to make and bake! We are glued to the oven watching this phenomenal dessert cook!!! It is the best science experiment ever!!!
    The instructions were perfect!!! Clear, concise, and great visual cues! Thank you! Thank you! Thank you!

  • Marion Murawsky January 25, 2017 at 01:33 pm

    This sounds like a great recipe. Love these. I have used a raisin one & a chocolate one with my students over the years. They always loved the results.
    Now to try a pumpkin one. Yum

  • The Boy January 25, 2017 at 05:52 am

    I was there when the pumpkin gave it's life for the dessert. It's sacrifice will not be forgotten as it was........YUMMY, YUMMY,YUMMY IN MY TUMMY!!!!

    The Boy

  • sakina madini January 24, 2017 at 10:12 pm

    This recipe looks very delicious.I hope I will try one day.Thank you for sharing the recipe and the story.

  • Bev Gardner January 24, 2017 at 02:13 pm

    Sounds wonderful Maureen! I like your explicit instructions with photos. Last summer my friend at the lake was attempting to make a blueberry or saskatoon buckle when I dropped in. She was so relieved to have someone else there as it was not turning out as expected. In the end I just helped to stir the mixture more thoroughly and it went into the pan. This clarifies things and we should try it again this summer!!😋 Thanks!

  • Helen Davis January 24, 2017 at 11:34 am

    I always enjoy the story that goes with the recipe...especially when it's hand written. .I do love pumpkin this buckle Looks like a recipe to try. Thanks for sharing.

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