Pumpkin Pie with Pomegranate Poached Pears

Prepare Baked Pastry Shell; set aside. Peel pears and cut in half lengthwise. Use a melon baller to remove cores from pears. Meanwhile, in a small saucepan combine the pomegranate juice, port, sugar, and star anise. Bring to boiling, stirring to dissolve sugar. Add the pear halves. Return liquid to simmering. Simmer, covered, for 15 to 20 minutes or until pears are just tender. Remove from heat and transfer the pears and poaching liquid to a bowl. Chill until ready to use.

Preheat oven to 375°F. In a large bowl combine the pumpkin, brown sugar, cinnamon, ginger, salt, orange zest, and allspice. Add eggs; stir until combined. Gradually stir in the cream until combined. Carefully pour pumpkin mixture into baked pastry shell. Cover edges of pie with foil to prevent overbrowning and bake for 55 to 60 minutes or until edges are puffed and the center appears set. Cool on a wire rack. Chill within 2 hours.

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