Sauteed Apple-Pumpkin Oven Pancake

4 large eggs

⅔ cup canned pumpkin

⅔ cup whole milk

⅔ cup all-purpose flour

1 teaspoon vanilla extract

⅛ teaspoon salt

1½ teaspoons cinnamon, divided

4 tablespoons packed light brown sugar, divided

3 tablespoons butter, divided

4 large apples, peeled, cored and cut into -inch slices

Powdered sugar, for dusting

Heat the oven to 425 degrees. Place a large cast-iron skillet or a 10- or 11-inch round souffle or casserole dish in the oven to heat.

In a blender, combine the eggs, pumpkin, milk, flour, vanilla, salt, 1 teaspoon of the cinnamon and 2 tablespoons of the brown sugar. Blend for a few seconds to just mix the ingredients. Scrape the sides and blend again to incorporate. Set aside.

In a large skillet over medium-high heat, melt 2 tablespoons of the butter. Add the apples and saute until just tender, about 5 to 7 minutes. Sprinkle with the remaining 2 tablespoons of brown sugar and teaspoon of the cinnamon. Stir to coat the apples, then remove the skillet from the heat.

Remove the cast-iron skillet from the oven and add the remaining 1 tablespoon of butter, tilting to coat the bottom.

Spoon the sauteed apples over the bottom of the cast-iron skillet. Pour the batter over the hot apples, then bake until puffed and golden brown, about 20-25 minutes. Dust with powdered sugar and serve immediately.

Serves six to eight.

Adapted from "A Harvest of Pumpkins and Squash" by Lou Seibert Pappas (2008 Chronicle Books)