Preheat the oven to 420 degrees. Dock one of the defrosted pie shells with a fork so that it won't puff up too much while baking. Par-bake the pie shell in the oven at 420 degrees (or according to package baking instructions) for about 15 minutes or until light brown.

Meanwhile carefully cut the pumpkin in half with a sharp knife. Remove the seeds. Peel half of the pumpkin with a y-shaped vegetable peeler. Slice the pumpkin into really thin ribbon-like slices (about 1 inch by 2 inches) until you have about 4 or 5 cups of thinly sliced pumpkin. The amount needed will depend on the size of your pie dish.

In a large frying pan, gently saute the thin pumpkin slices in the oil and butter on low heat for a couple of minutes. Then add the maple syrup and bourbon. (You don't want to brown the pumpkin, just soften it a little) Stir until tender, but not falling apart.

Remove the pie shell from the oven. Let stand for 10 minutes.

Combine the sugar and spices.

Sprinkle 2/3 of the the spiced sugar on the pumpkin slices in the pan and stir until incorporated. Turn off the burner and let cool for 10 minutes.

Slice the pears or apples into thin slices. Drizzle them with lemon juice to prevent them from turning brown. (This layer is optional)

Put the cooled sauted pumpkin slices in the par-baked pie shell.

Arrange the pears/apples 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 (or according to package baking instructions) for 35 to 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 recommend adding the cranberries and pecans. It offers another texture and flavour complement. Simply add 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.