This version is an adaptation to best fit a 9x13 pan, but really it is just 1.5x the original recipe, so full credit goes to the original author at Taste and Tell.
- 1 1/2 cans (22.5 oz) pumpkin puree (not pumpkin pie filling)
- 1 1/2 cup evaporated milk
- 3 eggs, lightly beaten
- 3/4 cup sugar
- 3/4 cup brown sugar
- 1/3 cup flour (exactly 1.5x a recipe would be 1/2 cup but I found it a bit too stiff)
- 2 1/2 teaspoons pumpkin pie spice
- 3/4 teaspoon salt
- 1 cup plus 2 Tbsp flour
- 10.5 teaspoons sugar, divided
- 1 1/4 tsp teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 tablespoons butter, cut into bits
- 3/4 cup buttermilk
- Preheat the oven to 350°F. Spray a 9x13 baking dish with nonstick cooking spray.
- Combine the pumpkin puree, evaporated milk and eggs in a bowl. Add in both sugars, the flour, pumpkin pie spice and salt. Pour the mixture into the prepared dish.
- In another bowl, combine the flour, 7.5 teaspoons of the sugar, baking powder, baking soda and salt. Add in the butter, and with a pastry cutter or a fork, cut in the butter until it resembles crumbs. Stir in the buttermilk and stir just until the mixture comes together. (If the mixture is still dry and doesn’t come together, add in more buttermilk, 1 teaspoon at a time.) Do not over stir.
- Drop the topping mixture in dollops over the custard. Sprinkle with the remaining sugar.
- Bake until the topping is golden brown, 45-50 minutes.