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Ingredients

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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.

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  • 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.

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  • 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; 13 g total fat; 8 g saturated fat; 1 g polyunsaturated fat; 4 g monounsaturated fat; 64 mg cholesterol; 148 mg sodium. 272 mg potassium; 76 g carbohydrates; 6 g fiber; 53 g sugar; 4 g protein; 0 g trans fatty acid; 2818 IU vitamin a; 9 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 40 mcg folate; 0 mcg vitamin b12; 121 mg calcium; 2 mg iron;

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