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Pumpkin-Pear Crisps

October 18, 2012

Fresh compote replaces cream-and-egg-laden pie filling.

8 Servings

Recipe by Sara Dickerman

Photograph by Christopher Testani

November 2011
Pumpkin-Pear Crisps



  • 1/4 cup old-fashioned oats
  • 1/4 cup shelled pumpkin seeds (pepitas)
  • 1/4 cup walnuts
  • 1 large egg white
  • 1/4 cup (packed) dark brown sugar
  • 1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2” cubes
  • 3 tablespoons unbleached all-purpose flour
  • 3 tablespoons whole wheat flour
  • 1/2 teaspoon ground cinnamon


  • 2 cups 1/4” inch cubes peeled, seeded sugar pumpkin or butternut squash (about 1/2 lb)
  • 1/4 cup pure maple syrup
  • 1/4 cup golden raisins
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon (packed) dark brown sugar
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 3 large pears (2 lb.), peeled, cored, cut into 1/4” cubes (4 cups)
  • 1/2 teaspoon vanilla extract
  • Special equipment:

    Eight 6-oz. ramekins or heatproof bowls



  • Preheat oven to 375°. Bake oats, pumpkin seeds, and walnuts on a rimmed baking sheet until light golden, about 10 minutes; let cool. Transfer to a food processor. Add the remaining 6 ingredients and pulse until crumble forms. Spread on rimmed baking sheet; bake until golden and crispy, occasionally breaking up lumps, 18–20 minutes. Let cool.


  • Preheat oven to 375°. Bring first 7 ingredients and 1 1/2 cups water to a simmer in a large saucepan over medium heat. Cover and simmer until pumpkin is just tender, about 7 minutes. Add pears and vanilla; cook uncovered, stirring often, until pears are tender, about 10 minutes. Using a slotted spoon, transfer pumpkin-and-fruit mixture to a medium bowl. Simmer syrup in pan until reduced to 1/2 cup, 3–5 minutes
  • Arrange ramekins on a rimmed baking sheet. Divide compote among ramekins. Drizzle each with 1 Tbsp. reserved syrup.
  • Bake until filling is bubbling at edges, 25–30 minutes. Top with streusel and serve.

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