Gingersnap Crust

1. Preheat oven to 350°F and grease 2 9-inch tart pans or 9-inch pie dishes.
2. Add the gingersnap cookies and brown sugar to a food processor and blend until the cookies form crumbs. Pour the melted butter in last then pulse until evenly combined. The consistency should feel like wet sand.
3. Divide the crumb mixture into your greased tart pans or pie dishes and spread roughly into an even layer. Use a measuring cup to gently push the crumbs to the outer edge. Start in the center of the pan by pushing the measuring cup to flatten the bottom of crust. Work your way to the edges of the pan and try to make the edge an even thickness the whole way around (it will be very thick).
4. Bake the crusts for 12-15 minutes, then remove and let cool slightly while making the filling. Reduce oven temperature to 325°F.

Pumpkin Pie Filling

1. Add the pears, maple syrup, water, cinnamon stick and cardamom to a medium saucepan and stir to combine. Bring to a boil, then reduce heat and let simmer, uncovered, for 15 minutes or until the pears are slightly softened.
2. Transfer the pears to a blender or food processor (or blend with a hand blender) along with 1/4 cup of the remaining syrup from the saucepan. Blend until the pears develop an applesauce consistency. Pour the pear puree into a measuring cup until you have approximately 1 cup of puree. Set aside and let cool to room temperature.
3. In a large mixing bowl whisk together the cooled pear puree, pumpkin puree, eggs and brown sugar.
4. Add the spices into the bowl (ginger, cinnamon, nutmeg, cloves and salt) then whisk to combine. Finally, add the heavy cream and whisk until smooth.
5. Carefully pour the filling into both gingersnap pie crusts just shy of the top. Bake the pie for 45-50 minutes. The filling will be slightly jiggly, but it will cook more as the pie cools.
6. If using tart pans, allow the pie to cool for 10 minutes, then remove the base of the tart pan. Do this by placing the tart pan on top of an upside down jar or glass to push the bottom of the pan upwards. Let the pie cool completely at room temperature before serving. Enjoy!