Pear & Pumpkin Pie

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

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5 from 1 vote

Prep Time30 mins

Cook Time45 mins

Total Time1 hr 15 mins

Course: Dessert

Servings:

Calories: 287kcal

Author: Natalia Mantur

Ingredients

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
⅓ 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
⅓ 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

US Customary - Metric

Instructions

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.

Notes

*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.

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