Ingredients
1/2 cup butter, melted1 cup all-purpose flour1 cup sugar4 teaspoons baking powder1/2 teaspoon salt1 cup 2% milk1 teaspoon vanilla extractFILLING:3 cups canned pumpkin1 cup evaporated milk2 large eggs1 cup sugar1/2 cup packed brown sugar1 tablespoon all-purpose flour1 teaspoon ground cinnamon1/2 teaspoon salt1/4 teaspoon each ground ginger, cloves and nutmegTOPPING:1 tablespoon butter2 tablespoons sugar
Preparation
Pour butter into a 13x9-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, evaporated 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 in the center comes out clean and the top is golden brown.
