Overhead view of Pear Pumpkin Pie with leaf pie crust cutouts on an off-white background

Pear & Pumpkin Pie

This Pear & Pumpkin Pie is a completely new and unique version of pumpkin pie with the addition of pears. Believe it or not, pears pair perfectly with pumpkin! (Try to say that three times fast!)

5 from 1 vote
Overhead view of Pear Pumpkin Pie with leaf pie crust cutouts on an off-white background
Print Recipe

Pear & Pumpkin Pie

Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
Course: Dessert
Servings: 6
Calories: 287kcal


  • 1 large egg
  • ½ cup (100 g) pumpkin puree (not pumpkin pie filling)
  • 1 tablespoon (15 g) unsalted butter or dairy-free butter, plus more for greasing
  • cup (40 g) cane sugar
  • ½ teaspoon (2.5 mL) pure orange extract
  • ½ teaspoon (2.5 mL) pure vanilla extract
  • 1 teaspoon ground cinnamon
  • teaspoon ground ginger
  • ½ cup (60 g) gluten-free all-purpose flour
  • 1 sheet ready-made gluten-free shortcrust pastry*
  • 2 pears , cored and sliced


  • Separate the egg yolk from the egg white and whisk the egg white into a foam; set aside for a moment. In another bowl, mix the egg yolk, pumpkin puree, and 1 tablespoon of butter with a mixer. Add sugar, orange extract, vanilla extract, cinnamon, and ginger. Mix thoroughly. Add flour and mix again. Add beaten egg white and gently mix in with a spoon.
  • Preheat the oven to 360°F. Lightly grease a 14 x 4.5-inch nonstick tart pan, preferably with a removable bottom.
  • Transfer the shortcrust pastry to the pan and, pressing with your fingers, line the bottom and sides of the baking pan with the pastry. Cut off any overhanging dough. Use a fork to make a few holes in the bottom of the dough. (Use the cut edges of the dough for decoration. Roll the excess dough into a ball and roll it out to a thickness of about ½ inch. Use a cookie cutter to cut into shapes of leaves, pumpkins, or stars. Cover with plastic wrap to keep them from drying out.)
  • Transfer the filling to the pastry crust and spread it out evenly. Add the pear slices, arranging them alternately in the pumpkin batter: once the side from the pear stem to the right, once to the left. Arrange the cut-out cookies on top in a decorative manner. Brush the cookies and the edges of the dough with the whisked egg white.
  • Bake for 45 minutes. Cool before slicing.


*Use the recipe for shortcrust found in the Starstruck Apple Pie recipe or use store-bought gluten-free pie dough/crust.

You can make this pie in whatever shape and form you’d like. For example, you can substitute a 14 x 4.5-inch rectangular pan for an 8 x 8-inch square pan or for a 9-inch round pan, without changing the baking time. You can use a plain or fluted tart pan, and if you don't have a non-stick pan, use a piece of parchment paper.


Nutrition Facts
Pear & Pumpkin Pie
Amount Per Serving
Calories 287 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 2g10%
Trans Fat 0.1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 32mg11%
Sodium 240mg10%
Potassium 160mg5%
Carbohydrates 54g18%
Fiber 5g20%
Sugar 18g20%
Protein 6g12%
Vitamin A 3291IU66%
Vitamin C 3mg4%
Calcium 31mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Natalia Mantur Pear Pie Pumpkin
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