1 piecrust
2 small Bosc pears
1 cup pomegranate juice
1/2 cup ruby port
1/4 cup sugar
1 star anise
1 15 oz. can pumpkin
2/3 cup packed brown sugar
1 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. salt
1/2 tsp. orange zest
1/4 tsp. ground allspice
4 eggs, lightly beaten
1 cup half and half or light cream
1 1/2 tsp. cornstarch
1/2 cup pomegranate seeds
1 clementine, peeled and sectioned

1 piecrust 2 small Bosc pears 1 cup pomegranate juice 1/2 cup ruby port 1/4 cup sugar 1 star anise 1 15 oz. can pumpkin 2/3 cup packed brown sugar 1 tsp ground cinnamon 1 tsp ground ginger 1/2 tsp salt 1/2 tsp orange zest 1/4 tsp ground allspice 4 eggs, lightly beaten 1 cup half and half or light cream 1 1/2 tsp. cornstarch 1/2 cup pomegranate seeds 1 clementine, peeled and sectioned

1. Prepare baked pie crust, set aside. Peel pears, cut in half lengthwise. Use a melon baller to remove cores. Meanwhile, in a small saucepan, combine pomegranate juice, port, sugar and star anise. Bring to boiling, stirring to dissolve sugar. Add pear halves. Simmer, covered, 15 to 20 minutes, or until pears are just tender. Remove from heat. Transfer pears and poaching liquid to a bowl. Chill until ready to use.

2. Preheat oven to 375. In a large bowl, combine pumpkin, brown sugar, cinnamon, ginger, salt, orange zest, and allspice. Add eggs and stir to combine. Stir in half and half. Pour pumpkin mixture into pie crust. Cover edges with foil and bake 55 to 60 minutes or until edges are puffed and center appears set. Cool on a wire rack. Chill within 2 hours.

3. Remove pears from poaching liquid, slice lengthwise. In a small saucepan, stir together 1/2 cup poaching liquid and cornstarch until combined. Discard remaining liquid and star anise. Cook and stir over medium heat until thickened and bubbly. Remove from heat. Cool slightly. Stir in pomegranate seeds and clementine sections. Top pie with pear slices and pomegranate mixture.