Pumpkin Buckle

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 vanilla

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 t pumpkin pie spice

TOPPING:
1 tablespoon butter
2 tablespoons sugar

Pour butter into a 9x13 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. Add the remaining filling ingredients. Stir. 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.