Carefully cut the pumpkin in half with a sharp knife. Remove the seeds. Cut the pumpkin in half again. Peel half of the pumpkin with a y-shaped vegetable peeler. Slice the pumpkin into thin ribbon-like slices with the vegetable peeler until you have about 6 cups of thinly sliced pumpkin (about half of a small pumpkin). Set aside.
In a large frying pan, gently saute the thin pumpkin slices in the oil and butter on low heat for a minute. Add the maple syrup and bourbon. Stir until tender, but not falling apart. (You don't want to brown the pumpkin, just soften it a little)
Combine the sugar and spices and set aside.
Add half of the the spiced sugar to the pumpkin in the pan and stir until incorporated. Turn off the burner and let cool.
Poke holes in one of the defrosted pie shells with a fork so that it won't puff up too much while baking. Bake the pie shell in the oven for about 10 minutes or as per the instructions, or until light brown.
Remove the pie from the oven. Let stand for 5 minutes and then add the cool pumpkin mixture.
Slice the pears/apples into thin slices. Drizzle them with lemon juice to prevent them from turning brown. (This layer is optional)
Arrange the pears/apples, rounded side up, on top of the pumpkin layer. Sprinkle the pears/apples with the remaining spiced sugar.
Top the pears/apples with pie pastry cut outs from the other defrosted pie shell. I used fall shapes, but you can use any cookie cutter shape you like.
Bake at 420 degrees for 40 minutes or until the pastry on top is golden brown.
Garnish with candied pecans and cranberries if you like. If you skipped the fruit layer, I would add the cranberries and pecans. It offers another texture and flavour complement. Simply add 2 or 3 tbsp of sugar to a pan. Turn the burner on low heat. Roll the pecans and cranberries in the sugar until it starts to stick to the pecans and cranberries. Remove from pan. Let cool and garnish.