There’s a little magic in this recipe. You start with a batter on the bottom and with pumpkin custard on the top, but as the dish bakes, the two switch positions, and you end up with cobbler: fruit custard on the bottom and pastry on the top.
(There’s also magic in the way it tastes.)
1. Heat oven to 350 degrees. Place butter pieces in a 12-by-8-inch baking dish that is at least two inches deep. Microwave (or heat in oven) until butter is melted. Tilt dish to distribute butter around bottom of dish.
2. Whisk 1 cup flour, 3/4 cup sugar, the baking powder and 1/2 teaspoon salt in a bowl. Stir in 1 cup of the vanilla yogurt until just blended, then spread mixture in prepared pan.
3. Using the same bowl as above, combine pumpkin, remaining 1/2 cup yogurt, brown sugar and eggs; whisk until smooth. Whisk in remaining 1 tablespoon flour, remaining 1/2 teaspoon salt and the spices. Pour this mixture evenly over the flour mixture—do not stir the two layers together.
4. Sprinkle surface evenly with remaining 1 tablespoon sugar. Bake until toothpick inserted near center comes out clean, 60-70 minutes. As the dish bakes, the pumpkin sinks while the batter rises; the end result is a kind of cobbler, with pumpkin custard beneath a tender baked topping. Serve warm or at room temperature.
Copyright by Terese Allen