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Pumpkin-Pear-Cranberry Hotdish
Total 1 hour and 30 minutes
Active 30 mins
Makes about 10 servings
  • Pumpkin Cake Layer
    • 1 tablespoon unsalted butter, for preparing the baking dish
    • 1 cup (130 grams) all-purpose flour
    • 2 teaspoons pumpkin pie spice
    • 3/4 teaspoon baking soda
    • 1/2 teaspoon kosher salt
    • 1/2 cup (100 grams) brown sugar
    • 1/2 cup (100 grams) granulated sugar
    • 1/2 cup (120 milliliters) mild-flavored oil
    • 1 cup (240 grams) pumpkin puree
    • 1/4 cup (60 milliliters) sour cream
    • 2 large eggs
    • 2 teaspoons pure vanilla extract
  • Pear Layer
    • 3 large pears, peeled, cored and diced
    • 1 cup cranberries, fresh or frozen
    • 1/2 cup (100 grams) brown sugar
    • 1 teaspoon ground cinnamon
    • Pinch of kosher salt
  • Streusel Topping
    • 1 cup (100 grams) rolled oats
    • 1 cup (200 grams) brown sugar
    • 1 cup (130 grams) all-purpose flour
    • 1/2 cup (113 grams) unsalted butter, melted
    • Pinch of kosher salt
    1. Preheat the oven to 350°F with a rack in the center of the oven. Butter a 2.5-quart baking dish (9 x 9-inch square).
    2. First, make the pumpkin cake layer: In a large bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt. Add the brown sugar, granulated sugar, oil, pumpkin puree, sour cream, eggs, and vanilla extract. Whisk until well combined. Spread the batter evenly in the prepared baking dish.
    3. Next, make the pear layer: In the same bowl, toss the pears, cranberries, brown sugar, cinnamon and salt. Scatter the pear mixture evenly over the pumpkin batter.
    4. To make the streusel topping: In the same bowl, combine the oats, brown sugar, flour, melted butter, and salt until small clumps of the mixture are formed. Spread the topping evenly over the pears.
    5. Place the baking dish on a baking sheet to insulate the bottom and catch any excited caramel that bubbles up. Bake for about 1 hour or until a tester comes out with moist crumbs, but not wet. Serve hot or at room temperature.

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