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Recipe Summary

prep:
40 mins
bake:
1 hr
cool:
30 mins
total:
2 hrs 10 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

For filling:
  • In a large bowl, combine pears, cranberry sauce, cranberries, brown sugar and the 1 teaspoon pumpkin pie spice. Transfer filling to a 2- or 2-1/2- quart casserole. Bake, covered, in a 375 degree F oven for 30 minutes.

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  • Meanwhile, for biscuit topping, in a medium bowl, combine flour, cornmeal, the 3 tablespoons granulated sugar, baking powder and the 1/2 teaspoon pumpkin pie spice. Using a pastry blender, cut butter into flour mixture until pieces are pea-size. In a small bowl, combine egg, pumpkin and half-and-half. Add pumpkin mixture to flour mixture all at once, stirring until just combined.

  • Remove casserole dish from oven. Spoon the topping into 8 mounds on top of the hot pear mixture. If you like, sprinkle with a little additional granulated sugar.

  • Bake, uncovered, about 30 minutes more or until a wooden toothpick inserted near the center of the biscuit topping comes out clean. Cool for 30 minutes. Serve warm with whipping cream. Makes 8 servings.

Nutrition Facts

417 calories; fat 13g; cholesterol 64mg; saturated fat 8g; carbohydrates 76g; mono fat 4g; poly fat 1g; trans fatty acid 0g; insoluble fiber 6g; sugars 53g; protein 4g; vitamin a 2818.2IU; vitamin c 8.9mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 1mg; vitamin b6 0.1mg; folate 40.3mcg; vitamin b12 0.1mcg; sodium 148mg; potassium 272mg; calcium 121.2mg; iron 1.6mg.
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