Tuesday, November 16, 2010
I'm sure you all have your favorite Pumpkin Pie recipe. Me too. This isn't it.
This is a wonderfull recipe for a Pumpkin Crisp. With pears. And caramelized. Very simple. I guarantee that you and your holiday guests will be in favor of the substitution. And you really don't have to eat it first...unless....
2 large ripe pears, pealed, cored, and cut into 1/2 inch cubes
14 tbls. unsalted butter, cold
1/2 cup maple syrup
1 tsp. vanilla extract
2 tsps. ground ginger
1/2 tsp. cinnamon
2 15 oz. cans pumpkin puree
1 1/4 cups all purpose flour
1/2 cup packed light brown sugar
1/2 cup chopped walnuts
In a nonstick skillet over med. heat, combine pears, 4 tbls. butter, maple syrup, vanilla, and spices and cook until pears are tender..10 minutes. Add pumpkin and cook for 1 to 2 minutes. Remove from heat.
Place the flour, brown sugar, and remaining butter in a bowl. With your fingers, work the butter into the dry ingredients until large crumbs form. Add the walnuts and combine well.
Heat oven to 375 deg. F.
In a 9 x 13 inch baking dish, spread the pumpkin-pear mixture evenly on the bottom. Sprinkle the topping over it and bake until golden brown and bubbling about 40, 50 minutes. Serve warm, or at room temperature, with whipped cream. Serves about 8.
Thanks to realsimple.com