Thanksgiving is even closer this week than it was last week, so we'll offer more recipes that will help you plan your big meal. This alternative to pumpkin pie comes from Real Simple magazine.
2 large ripe pears, peeled, cored, and cut into 1/2-inch cubes
14 tablespoons unsalted butter, cold
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1/2 cup maple syrup
1 teaspoon vanilla extract
2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
2 15-ounce cans pumpkin puree
1 1/4 cups all-purpose flour
1/2 cup packed light brown sugar
1/2 cup walnut pieces
In a nonstick skillet over medium heat, combine pears, 4 tablespoons of butter, maple syrup, vanilla, and spices and cook until the pears are tender, 9 to 10 minutes. Add pumpkin and cook for one to two minutes. Remove from the 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 degrees. In a 9-by-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 to 50 minutes. Serve warm.