My Caramel Pear Pumpkin Pie with a layer of caramelized pears is a fruity twist on the Classic Pumpkin Pie! The perfect pie for Thanksgiving or any other festive gathering during Pumpkin Season!
Make the prebaked pie crust following my recipe for food processor all-butter pie crust.
Preheat the oven to 190 Celsius (374F)
Heat the butter on medium heat until melted and add the sugar. Let caramelize and add the pears with the lemon juice. Let cook on low heat until the pears are tender.
Mix the starch with either juice, wine or schnapps and add to the pears. If you find you fruit mixture too thick, add a bit more liquid. Let cook just until the sauce loses its cloudiness and becomes clear and shiny. Set aside in a bowl, covered with foil.
Puree pumpkin puree until smooth in a food processor, then add the brown sugar and all the spices and blend to combine. Transfer the filling to a pot and heat up until it "blobs", about 4-5 minutes total, stirring all the time.
Set aside and whisk in the evaporated milk. In a separate bowl, mix the eggs together with a fork and add a couple of tbsp of the hot pumpkin mixture to bring the egg to temperature. Whisk the eggs into the pumpkin mix.
Take your prebaked pie Crust and sprinkle with a tbsp of sugar and flower. Spread the pears on the pie crust and pour the Pumpkin Filling on top.
Put the pie into the oven and reduce the temperature to 170 C (338 F). B
Bake the pie at for about 1 hour, checking once in a while to see how quickly it is setting. You want to take it out as soon as the pumpkin filling is set and starts to puff up but doesn't crack.
Let the pie cool completely before cutting into it.