Take your pastry out of the fridge and allow it 10 minutes to warm up a little. If you are making it from scratch make your pastry now allow it to rest for a while.
Preheat your oven to 220C / 450F / Gas mark 7.
When your pastry is ready get out your skillet, mine is a 10 inch one and lightly flour your work surface and roll your pastry out into a circle that is at least 18 inches in diameter.
Once done gently transfer your pastry to your skillet pushing it into the edges as you would a pie dish, leaving the extra to hang over the edges.
Get a large mixing bowl and place your pumpkin puree in it along with the sugar and spices and give them a good mixing together.
Core and cut up your apples and pears into good size chunks and mix them in with the pumpkin stir until all the fruit is well covered.
Pour the fruit into the pastry shell more in the centre than around the edges. Then start to fold the edges in to the centre of the pie leaving the middle exposed. Brush the pastry with your beaten egg and sprinkle the top of the pie liberally with the course sugar.
Pop your skillet in the oven for 35 minutes or until the pastry has a lovely golden brown colour to it and the fruit centre is lightly bubbling.
Leave it in the skillet for 10 minutes before serving your pie.